Tangy and Spicy Beans in Tomato
|Vegetable broth||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Small, diced|
|Garlic||2 Clove (10 gm), minced|
|Cumin||1⁄2 Teaspoon, ground|
|Red pepper flakes||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Canned black beans||3 Cup (48 tbs), cooked or canned, rinsed and drained|
|Canned diced tomatoes/Fresh tomatoes 3 cups diced||29 Ounce, drained (2 Cans 14.5 Ounce Each)|
|Green chili||2 Tablespoon, minced (Fresh Or Canned)|
|Cilantro/Parsley||1⁄4 Cup (4 tbs), minced|
1. In a skillet, add the onion and garlic and a little broth to keep it from sticking; stir and cook for 10 minutes until tender.
2. Stir in cumin, crushed red pepper flakes, and chili powder; cook for 2 minutes.
3. Stir in black beans, tomatoes, and green chilies; reduce the heat to low and simmer for about 20 minutes until the mixture has thickened slightly; stir occasionally.
4. Stir in the cilantro and serve immediately or cover and store in the refrigerator for up to 2 days.
Serving size: Complete recipe
Calories 847 Calories from Fat 32
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.5 g2.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3599.8 mg150%
Total Carbohydrates 165 g55%
Dietary Fiber 47.4 g189.5%
Sugars 10 g
Protein 50 g100.7%
Vitamin A 137.8% Vitamin C 266.6%
Calcium 119% Iron 104.9%
*Based on a 2000 Calorie diet