(2) 15ozcans of low sodium black beansrinsed and drained
(2) 15ozcans of fire-roasted tomatoeslow sodium (if you can find them)
1tbspchili powder
2tbspcumin
2tbsporegano
4splashesof chipotle tabasco sauce
Instructions
Start your roux. After you melt the butter, add the diced vegtables. Stir until soft for about 5 min. Take it off the stove, then add your flour. Refer to directions above to finish the roux. To this roux, I add 2 chicken bouillon cubes.
Add the black beans, the fire roasted tomatoes, and the spices. Bring to a boil and turn down the heat to simmer.