1 3/4 cups Beef Broth
1/2 cup Pace® Picante Sauce ( optional)
1/2 teaspoon dried oregano leaves, crushed
1/8 teaspoon garlic powder
OR 1 clove garlic, minced
1 can (about 16 ounces) black beans
1 can (about 15 ounces) pinto beans
4 servings prepared cornbread
- Heat the broth, picante sauce, oregano, garlic and beans in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
- Place the cornbread into individual bowls, if desired
- I also place cheese and sour cream on it as a garnish.