Ingredients
3 cans (15 ounces each) black beans, rinsed and drained, divided3 celery ribs with leaves, chopped1 large onion, chopped1 medium sweet red pepper, chopped1 jalapeno pepper, seeded and chopped2 tablespoons olive oil4 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained3 teaspoons ground cumin1-1/2 teaspoons ground coriander1 teaspoon Louisiana-style hot sauce1/4 teaspoon pepper1 bay leaf1 teaspoon lime juice1/2 cup reduced-fat sour cream1/4 cup chopped green onions
Preparation
In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer.
Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.
