Spicy black beans, bell peppers, and rice


1 tablespoon vegetable oil
1 large onion -- chopped
1 cup green bell pepper -- chopped
1 cup red bell pepper -- chopped
3 garlic cloves -- minced
1 tablespoon cumin
1 jalapeno chile pepper -- seeded and minced
1 teaspoon dried oregano
30 ounces black beans -- canned
2 cups tomatoes -- canned crushed
1 Tablespoon orange juice concentrate
1 1/2 teaspoons Tabasco sauce


Heat oil. Cook next 7 ingredients (onion through oregano) for about 8 minutes or until beginning to soften. Mash 1/2 cup beans. Add mashed beans, whole beans, tomatoes, orange juice, and Tabasco to skillet. Simmer covered 15 minutes. Uncover and simmer until reduced to thick sauce, about 15 minutes.


Serve bean mixture over rice. Serves 8 Per Serving (excluding unknown items): 411 Calories; 4g Fat (7.6% calories from fat); 24g Protein; 74g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.


From Carol Robinson

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