How to make it

  • Saute onions and jalapenos in olive oil until onions are translucent.
  • Adding garlic in the last 30 seconds. Mix in the beans and enough broth to cover and bring to a boil. When most of broth has evaporated add more and keep repeating as if you were cooking risotto until all broth is gone. When you add the last of the broth season with cilantro, cayenne, and salt.

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