Recipe information
Yield
Makes 3 cups
Ingredients
2
cups no-salt or low-salt chicken broth
1
onion, chopped
3
garlic cloves, chopped
1
15-ounce can black beans, rinsed and drained
1
/4 cup cilantro sprigs
2
avocados, peeled, pitted, mashed
Need to make a substitution?
Preparation
Bring broth, onion, and garlic to a boil in a large saucepan over high heat. Reduce heat and simmer for 5 minutes. Add black beans, bring to a gentle boil, and cook until liquid is reduced to just below the surface of the beans, 15–20 minutes; stir in cilantro. Using an immersion blender, purée bean mixture. Let cool to room temperature, then stir in avocado. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.