Kabab Recipe

Ingredients

4 first-course servings
1 can (15 ounces) black beans, rinsed, drained,
divided
1 can (14 ounces) reduced-sodium vegetable broth,
divided
1 garlic bulb, cloves peeled, thinly sliced or
chopped
2 small Serrano chilies, seeded, minced
1 pound plum tomatoes, coarsely chopped
Salt and pepper, to taste
Chili Croutons (recipe follows)
1⁄4 cup each: chopped parsley, reduced-fat sour cream

Method

Process 3⁄4 cup beans and 3⁄4 cup broth in food processor or blender until smooth. Combine puréed and whole black beans with remaining broth, garlic, chilies, and tomatoes in slow cooker; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with Chili Croutons, parsley, and a dollop of sour cream.