1 PLACE beans with liquid and chicken broth in blender or foodprocessor; cover.
2 Blend until smooth (may be done in batches ifnecessary).
3 HEAT vegetable oil in large saucepan over medium-highheat.
4 Add onion and garlic; cook for 1 to 2 minutes or until onions aretender.
5 Add bean mixture, salsa, lime juice, cumin and red pepper.
6 Bring to a boil.
7 Reduce heat to low; cover.
8 Cook, stirring occasionally, for 25 to 30 minutes.
9 Serve topped with dollop of yogurt
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8|
|Calories from Fat: 15 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.5mg||0 %|
|Sodium 526.9mg||18 %|
|Potassium 72mg||2 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 4.6g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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