|5 min||10 min||6|
|2 can (15oz)||Black beans, canned (drained, rinsed)|
|1 cup||Vegetable stock/broth, gluten-free|
|1 can(s) (16 oz)||Diced tomatoes, canned|
|1 dash||Salt and pepper (to season)|
1. Add a medium saucepan to your stovetop and place the drained and rinsed black beans, vegetable broth and canned diced tomatoes to the saucepan and turn the heat on to medium-high.
2. Bring everything to a boil, reduce heat to low-medium, place the lid on and let it simmer for 10 minutes.
3. Remove the saucepan from heat and blend using an immersion blender or a traditional blender. Portion into bowls and place any leftovers in an air-tight container and freeze for up to 2 weeks.
Optional to serve with full-fat Greek yogurt, shredded cheese, green onions or organic blue corn nacho chips.
The fiber, potassium, folate, vitamin B6, and phytonutrient content of black beans, coupled with its lack of cholesterol, all support heart health.