|
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. |