Ingredients
1 cup chopped onion2 garlic cloves, minced1 can (14-1/2 ounces) vegetable broth, divided2 cans (15 ounces each) black beans, rinsed and drained1 cup diced peeled potato1/2 teaspoon dried thyme1/2 teaspoon ground cumin1 can (14-1/2 ounces) diced tomatoes, undrained1/4 to 1/2 teaspoon hot pepper sauce2 green onions, sliced
Preparation
In a large saucepan, bring the onion, garlic and 1/4 cup broth to a boil. Reduce heat; cover and simmer for 6-8 minutes or until onion is tender. Stir in the beans, potato, thyme, cumin and remaining broth; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender.
Stir in tomatoes and hot pepper sauce; heat through. Sprinkle with green onions.
