| 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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