| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
Vegetarian |
Beans, Diabetic, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
ts |
Vegetable oil |
| 1 |
lg |
Onion; chopped |
| 2 |
cl |
Garlic; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Tomato; chopped |
| 1 |
c |
Dried black beans |
| 3 |
c |
Water or veggie broth |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
White vinegar |
| 1 |
|
Orange; unpeeled and halved |
| 2 |
|
Celery stalks; chopped |
INSTRUCTIONS
1. Heat 2 teaspoons of oil in a large pot. 2. Saute onion, garlic, green
pepper, and tomato until soft. 3. Add beans, stock, bay leaf, and pepper.
Bring to a boil, then reduce heat. 4. Simmer for 2 minutes and remove from
stove. 5. Let sit, covered, for 1 hour. 6. Add vinegar, orange halves, and
celery and cook 2 to 3 more hours until beans are tender. 7. Remove orange
and bay leaf. 8. To thicken bean mixture, remove about 1/2 cup, mash, and
return to pot.
serving = 3/4 cup nutritional info: 241 cal; 9g pro, 10g fat, 29g carb
exchanges: 2 bread, 2 fat
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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