Serve with shredded cheddar, chipotle hot sauce, and sour cream to add additional layers of flavor. For an even faster and still delicious version, simply combine the beans with the salsa and heat!
- One large onion, diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- One, 15 ounce can black beans, drained
- One, 15 ounce can pinto beans, drained
- One, 15 ounce can white beans, drained
- 1 cup salsa from a jar of your favorite (I use Frontera or Zapata Fire Roasted or a container of the 'fresh' stuff from the produce section)
- 1 chicken cube, crumbled, or 1 teaspoon chicken base
- 2 teaspoons chili powder
- 1/2 teaspoon sea salt and freshly ground black pepper to taste
- Chopped fresh cilantro - just a couple of tablespoons
- Saute the onion and garlic in olive oil in a nonstick skillet over medium high heat for 10 to 12 minutes, until golden and soft.
- Add the beans, salsa, chicken cube, and 1/2 cup water, bring to a boil, lower heat and simmer 15 minutes. Season with salt and pepper. Stir in cilantro just before serving.