Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. mix in garlic, celery, carrot, onion, jalapeño and bay leaf in 3 tablespoons of olive oil, then add to a stock pot and cook until vegetables are tender, stirring occasionally, about 10 minutes. by mixing the vegetables with the olive oil before putting them into the pan, you will maintain the good fats and essential minerals of the oil through cooking. add chili powder, cumin, cayenne and pepper. stir until aromatic, about 1 minute. add beans and broth. cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours. i have used more broth to make it a soup. season with salt.

Target recipe: before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream.