Caribbean Bean Puree

1. 1

   Heat oil in a large skillet over medium heat. Add the chopped shallots and garlic and cook until tender, stirring occasionally. Add the sliced bananas to the pan, cook 2 minutes, stirring occasionally. Stir in beans, 1/4 cup of the chicken broth, lime juice, cumin and salt. Cook, stirring often, until all liquid is absorbed. Transfer mixture to food processor, add remaining 1/4 cup of broth, process until smooth. Serve warm.

* Per serving · 4 servings · Values may vary.

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