Black Beans in Guilt-free White Sauce

Entertaining this weekend? Need a quick, delicious dip to wow your family or friends? Well here is an under-10-minute wonder – And a guilt free white sauce at that! Here is my recipe do the Can-Can

Ingredients

Canned or boiled black beans (1 can or ½ cup) I used a can

1 Can Campbell’s Low Sodium Mushroom soup

½ cup of water

1 Habanero chopped round(optional)

1tbsp olive oil

1-2 cloves of garlic

Add caption

Preparation

Wash black beans and strain

Heat ½tsp of oil in a saucepan.

Add minced garlic

Add the beans and stir

Now add the can of mushroom soup and rinse the can with half cup of water and add to the pan

Allow the black beans to simmer in the sauce for 2-3 minutes or until you see it bubble

Remove from flame

In a separate pan, add about 1tsp of olive oil and add the chopped habanero and allow it cook for a minute in the oil

Note: if you do not want too spicy, remove the habanero and just dribble the oil into the dip

Some like it HOT – for you (and me) we garnish the dip with the habanero and serve with chips or soft tortilla

Hint: This can be served hot or cold – make and refrigerate for an hour or two before serving should you choose to serve it cold. This would also soften the tingle of the habanero! Decorate with a few sprigs of fresh basil before refrigerating so that its beautiful aromas infuse into the soup! 

Adios Amigos! Have a great weekend folks and hope to serve you again early next week!

Black Beans in Guilt-free White Sauce

Entertaining this weekend? Need a quick, delicious dip to wow your family or friends? Well here is an under-10-minute wonder – And a guilt free white sauce at that! Here is my recipe do the Can-Can

Ingredients

Canned or boiled black beans (1 can or ½ cup) I used a can

1 Can Campbell’s Low Sodium Mushroom soup

½ cup of water

1 Habanero chopped round(optional)

1tbsp olive oil

1-2 cloves of garlic

Add caption

Preparation

Wash black beans and strain

Heat ½tsp of oil in a saucepan.

Add minced garlic

Add the beans and stir

Now add the can of mushroom soup and rinse the can with half cup of water and add to the pan

Allow the black beans to simmer in the sauce for 2-3 minutes or until you see it bubble

Remove from flame

In a separate pan, add about 1tsp of olive oil and add the chopped habanero and allow it cook for a minute in the oil

Note: if you do not want too spicy, remove the habanero and just dribble the oil into the dip

Some like it HOT – for you (and me) we garnish the dip with the habanero and serve with chips or soft tortilla

Hint: This can be served hot or cold – make and refrigerate for an hour or two before serving should you choose to serve it cold. This would also soften the tingle of the habanero! Decorate with a few sprigs of fresh basil before refrigerating so that its beautiful aromas infuse into the soup! 

Adios Amigos! Have a great weekend folks and hope to serve you again early next week!