Ingredients
2 tablespoons- Olive Oil
1- Large onion
1- Large bunch of cilantro
2- Cloves of garlic
1- Lime
2- 29 oz cans of black beans (I use Goya)
1 1/2 cups water
salt to taste
Pinch of corn starch (or one’s prefered thicken agent)
Preparation
Heat oil in skillet on medium low heat.
Wash cilantro and pat dry.
Slice onion, dice garlic cloves and chop cilantro.
Saute onions and garlic for 3 mins, add cilantro to skillet and saute for 1 min.
Grate lime add to skillet.
Transfer sauted ingredients to large pot and add both cans of beans (do not drain cans).
Add in water and a pinch of cornstach to thicken up broth.
Cook on medium heat for the first 15-20 mins, then let the soup simmer on a low heat for the duration of cooking.
One can serve this soup with slices of lime, avacado, tortillas (corn or flour), salsa, ect.
ENJOY!!!
