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. cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. mix in garlic, celery, carrot, onion, jalapeño and bay leaf. cook until vegetables are tender, stirring occasionally, about 10 minutes. 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. mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

Target recipe: place 2 cans beans with liquid and chicken broth in food processor. blend until smooth. spray large fry pan with olive oil pam. cook onion and garlic over med-high heat, 5-minutes, or until onions are tender. add bean mixture, other can of beans-undrained, salsa, lime juice, cumin and red pepper. bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes. serve with 2 tbsp light sour cream (optional). this would add 1-extra point.