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Mexican Black Beans (Ww)

  • 50minutes
  • 219calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14.79 ml olive oil

  2. 4.92 ml olive oil

  3. 118 1/59 ml onion , finely chopped

  4. 118 1/59 ml green bell pepper , finely chopped

  5. 1 small jalapeno pepper, seeded and finely chopped

  6. 14.79 ml garlic , finely chopped

  7. 4.92 ml chili powder

  8. 2 bay leaves

  9. 4.92 ml ground cumin

  10. 4.92 ml dried oregano

  11. 453 1/29 g black beans , rinsed drained and cooked

  12. 236 1/29 ml low sodium chicken broth

  13. salt & freshly ground black pepper, to taste

  14. 29 1/28 ml fresh cilantro , chopped

Instructions Jump to Ingredients ↑

  1. In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.

  2. Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.

  3. Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.

  4. Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.

  5. Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.

  6. Remove bay leaves; stir in cilantro and serve.

  7. EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.

  8. PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.

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