Ingredients:

• 3 (15-ounce) cans black beans, undrained and divided

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 tablespoon vegetable oil

• 1 (14½-ounce) can chicken broth

• 1 teaspoon hot sauce

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon oregano leaves

• 1 teaspoon salt

• ¼ teaspoon coarse grind black pepper

• Toppings: salsa, shredded Mexican four-cheese blend, fresh cilantro sprigs
   

Preparation:

1. Process 1 can of beans in a food processor or blender until smooth, stopping to scrape down sides. Drain second can of beans.

2. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes or until tender. Stir in processed beans, drained beans, remaining can of undrained beans, broth, and next 5 ingredients.

3. Bring to a boil; reduce heat, and simmer, stirring often, 15 minutes. Serve with desired toppings.

   Makes 6 servings