Ingredient:
1 tablespoo ghee or canola oil
½ cup (75 g ) chopped onion
¼ cup 25 g ) chopped celery
¼ cup 25 g ) chopped celery
1 teaspoon chopped hot peppers, such as chiles or jalapennos
1 cup (350 g ) black beans, cooked
1 cup (200 g ) chopped tomatoes
4 cups (1 liter ) low –sodium broth (chicken or vegetable)
1 tablespoon wine vinegar (rice wine vinegar work well, but any wine vinegar will do)
Method:
Heat the ghee or oil in a medium-szed saucepan over medium heat.
Add the onion, celery and peppers. Sauté them for about 3 minutes,
Or until they are tender.Add the black beans, tomatoes and broth.
Reduce the heat and simmer for 10 minutes. Stir in the vinegar and serve,
4 cups (1 liter ) low –sodium broth (chicken or vegetable)
1 tablespoon wine vinegar (rice wine vinegar work well, but any wine vinegar will do)
Method:
Heat the ghee or oil in a medium-szed saucepan over medium heat.
Add the onion, celery and peppers. Sauté them for about 3 minutes,
Or until they are tender.Add the black beans, tomatoes and broth.
Reduce the heat and simmer for 10 minutes. Stir in the vinegar and serve,
