| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
lg |
Yellow onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1/4 |
ts |
Dried thyme; crumbled |
| 1/4 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne pepper |
| 1 1/2 |
c |
Cooked and drained black beans (I use canned) |
| 1 1/2 |
c |
Low-sodium chicken broth (I use regular) |
| 4 |
ts |
Chopped fresh coriander (optional) |
|
5 |
g. |
INSTRUCTIONS
(from: Reader's Digest Great Recipes for Good Health)
Heat the oil in a heavy saucepan over moderate heat for 1 minute. Add onion
and garlic and cook uncovered for 5 minutes or until the onion is soft.
Stir in the oregano, thyme, cumin and cayenne, and cook, stirring, 1 minute
longer. Place half of the black beans in a food processor or blender, and
puree. If necessary, and some of the chicken broth. Add the puree,
remaining beans, and broth to the saucepan, reduce heat to low, and cook
uncovered for 15 minutes. Garnish with coriander. Serves 4.
Per serving: calories: 154, fat: 3 g., protein: 8 g., carbs: 23 g., fiber:
If you like it spicier, increase the cayenne. Enjoy!
Posted to Digest eat-lf.v097.n179 by "Robin Carroll-Mann" <harper@idt.net>
on Jul 15, 1997
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