Ingredients
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1 tablespoon olive oil
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1 teaspoon olive oil
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1/2 cup onion, finely chopped
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1/2 small jalapeno pepper, seeded and finely chopped
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1 tablespoon garlic, finely chopped
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1 teaspoon chili powder
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2 bay leaves
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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1 lb black beans, rinsed drained and cooked
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1 cup low sodium chicken broth
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salt & freshly ground black pepper, to taste
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2 tablespoons fresh cilantro, chopped
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1/2 cup green bell pepper, finely chopped
Instructions
- In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
- Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
- Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
- Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
- Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
- Remove bay leaves; stir in cilantro and serve.
- EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
- 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.