Black Beans with Peppers and Mushrooms
Prep: 15 min, Cook: 15 min.
- 1-1/4 tsp. olive oil
- 1/4 red onion, minced
- 2 cloves garlic, crushed
- 1/4 tsp. oregano
- 1/4 tsp. thyme
- 5 ounces mushrooms, thinly sliced
- 2/3 cup plus 3 Tbs. recipe-ready crushed tomatoes
- 3 ounces canned green chilies
- 3-1/2 Tbs. vegetable stock
- 1/8 tsp. cayenne pepper
- 1 lb. black beans, rinsed and drained
- 1 Tbs. plus 1 tsp. cilantro or parsley, chopped
- 1/3 cup salsa
Heat oil in a heavy non-reactive saucepan over medium heat. Add next 4 ingredients and sauté 4-5 minutes or until onion begins to soften. Stir in remaining ingredients, except beans, cilantro and salsa. Bring to a boil. Reduce heat to medium low and simmer 5-7 minutes, stirring frequently until mixture is thickened. Stir in beans and cook another 3 minutes until beans are heated throughout. Sprinkle with cilantro. Serve with salsa.
Per serving: calories 151, fat 2.1g, 12% calories from fat, cholesterol 0mg, protein 8.7g, carbohydrates 26.6g, fiber 9.9g, sugar 7.2g, sodium 529mg, diet points 1.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 0.0
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