2 cans black beans, undrained
1 c. chicken broth
1 small onion chopped
1 tsp minced garlic
1 jar (16oz) salsa (or a can of diced tomatoes if you would rather)
4 tsp lime juice
2 tsp ground cumin
¼ tsp crushed red pepper (optional)
Place 1 can beans with liquid and broth in blender and blend until smooth. Coat large saucepan with cooking spray. Heat over med-high heat and add onion and garlic and cook for 4-5 min or until onion is tender. Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low and cover. Cook for 25-30 min.
