Name: Smashed Potatoes with Spicy Black Beans
Ingredients: 4 Russet baking potatoes; 15 oz Canned black beans or red kidney beans; 1 tb Canola oil; 1 sm Red onion; diced; 1 lg Tomato; diced; 1 Jalapeno; optional seeded and minced, optional or other chili pepper; 1 ts Ground cumin; 1/2 ts Black pepper; 2 tb Chopped fresh cilantro

So many times I’ve seen men, particularly younger guys, act as if real leadership is shown in correcting others. That’s why young men’s sermons often scold. What they haven’t figured out is that you can often accomplish more by encouragement. There are times to scold. But 80 to 90 percent of what you hope to correct can be accomplished through encouragement. If you look back at your life and consider who influenced you the most, you will probably find that it’s the people who believed in you.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegan	Legumes, Potatoes, Vegan, Vegetarian	4	servings

INGREDIENTS

4		Russet baking potatoes
15	oz	Canned black beans or red kidney beans
1	tb	Canola oil
1	sm	Red onion; diced
1	lg	Tomato; diced
1		Jalapeno; optional seeded and minced, optional or other chili pepper
1	ts	Ground cumin
1/2	ts	Black pepper
2	tb	Chopped fresh cilantro

INSTRUCTIONS

Preheat the oven to 400 F. Scrub the potatoes and pierce the skin with a
fork several times. Place the potatoes on a baking pan and bake for about
one hour, until tender.
Meanwhile, drain the beans, reserving 1/4 cup of the liquid. In a medium
saucepan heat the oil over medium heat. Add the onion, tomato, and jalapeno
(if desired). Cook, stirring, for about 4 minutes. Stir in the beans,
liquid, cumin, and pepper and cook for about 4 minutes more. To thicken,
mash the beans against the side of the pan with the back of a spoon or
place in a blender and process until smooth. Blend in the cilantro.
To serve, slit each potato down the center and fluff up the pulp. With the
back of a spoon, mash the potatoes down. Spoon the beans over the top.
Serves 4.
Reprinted in Nutrition Action Healthletter, May 1999.
PER SERVING Calories: 250 Total Fat: 4 grams Saturated Fat: 0 grams Fiber:
8 grams Sodium: 230 mg Cholesterol: 0 mg Carbohydrate: 45 grams Protein: 8
grams Food Exchanges: 6 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat
From ellen C. <ellen@elekta.com>
Recipe by: Seven Pillars of Health, Jay Solomon
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on May 27,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“People disappoint. God doesn’t.”