Shrimp 'n' Black Beam Chili
1/2 cup chopped onion
1/2 cup chopped green onion
1 tbs canola oil
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained)
1 cup chicken broth
1/3 cup picante sauce
1 tsp ground cumin
1/2 tsp dried basil
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice, optional
In a large saucepan, saute onions and green peppers in oil for 4-5 minutes or until crisp-tender. Stir in beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered for 10-15 minutes or until heated through.
Add shrimp; simmer 3-4 minutes longer or until heated through. Serve over rice is desired.
My Way: I just through every thing except the shrimp in a Dutch oven and simmered it for about 15-20 minutes. Then I put the shrimp in and simmered for another 3-5 minutes.
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