2 cups salsa
4 cups water (or use chicken broth, but omit the bouillon)
4 tsp chicken bouillon
4 1/2 c black beans (or equivilant in cans ~4 cans)
1 tsp lime juice
Chopped fresh cilantro
Heat salsa in a large pan over medium-high heat, stirring occasionally for about 5 minutes. Add in water, bouillon (or chicken broth) and black beans. Reduce heat and cover. Let simmer for about 15 minutes. Remove from heat. Either place about half of the mixture into a blender and blend until desired consistency or using an immersion blender, blend until desired consistency. Stir in lime juice and fresh cilantro. Top with a dab of sour cream.
Source: Adapted from Sarali's recipe in Allen family cookbook #2
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