| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Soups &, Stews | 4 | servings |
INGREDIENTS
| 30 | oz | Black beans; cooked, rinsed and drained |
| 2 1/2 | c | Water; divided |
| 1 | tb | Olive oil |
| 2 | c | Diced onion |
| 1 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Hot sauce; (1/4 to 1/2) |
| 1/4 | ts | Black pepper |
| 1 | Garlic clove; minced | |
| 6 | oz | Turkey kielbasa; diced |
INSTRUCTIONS
1. Place 1 cup beans and 1/2 cup water in a food processor or blender, and process until smooth. 2. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion, and sauté 4 minutes or until onion is soft. Add bean purée, remaining beans, 2 cups water, chili powder, and next 4 ingredients (chili powder through garlic); bring to a boil. Cover, reduce heat, and simmer 5 minutes, stirring occasionally. Stir in turkey kielbasa; cook 1 minute or until thoroughly heated. Yield: 4 servings (serving size: 1-1/2 cups). CALORIES 291 (26% from fat); FAT 8.3g (sat 2.6g, mono 3.5g, poly 1.5g); PROTEIN 17.8g; CARB 38.9g; FIBER 7g; CHOL 23mg; IRON 7.8mg; SODIUM 789mg; CALC 72mg Recipe by: Cooking Light Oct. 1998 p. 158 Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
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