2 tablespoons olive oil
1 cup onion, finely chopped
1 jalapeno pepper, finely chopped
3 garlic cloves, minced
1/2 cup summer savory leaves
6 cups cooked black beans (if canned-drain well)
2 cups water
4 cups chicken stock
salt and paprika to taste
Heat the olive oil and sauté onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, sauté for another 3 minutes.
Add 2 cups black beans and 2 cups water. Sauté, mixing constantly, until all the water is absorbed by the beans, and the mixture is thick. Add the chicken stock and boil for 5 minutes.
Strain the mixture through a sieve, pressing all the ingredients so they go through the sieve. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes.
Sprinkle with the remaining fresh summer savory leaves. Serve with tortilla chips. Makes 6 servings.
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