3
cans (15 oz each) Progresso™ black beans, drained, rinsed
1
oz unsweetened baking chocolate, chopped
1/4
cup fresh lime juice (1 medium lime)
1/4
cup chopped fresh cilantro
1
container (8 oz) sour cream
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Steps
1
In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
2
Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
3
Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
4
Stir in lime juice and cilantro. Serve with sour cream.
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Try Progresso® kidney beans instead of black beans, or a combination—2 cans of one type of bean and 1 can of the other.
To get the most juice out of a lime, roll the lime on the countertop with the palm of your hand before juicing it.
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