Wednesday, July 14, 2010

Venezuelan Black Beans

adapted from "Cooking Light" magazine

Venezuelan Black Beans: serves 6 ( 2/3 c = 2 points)
1 T. canola oil
1 c. chopped onion
3/4 c. finely chopped sweet red bell pepper
1/2 tsp. brown sugar
1-1/2 tsp. minced garlic
1/4 tsp. cumin
salt and pepper to taste
1 c. water
2 ( 15 oz.) cans black beans, undrained
1 tsp. white wine vinegar
Heat oil in a large Dutch oven. Add onion and bell pepper. Cook 5 minutes or until tender. Stir in brown sugar, garlic, salt, pepper and cumin. Cook 1 minute, stirring constantly. Stir in 1 c. water and beans; bring to a boil. Reduce heat, partially cover and simmer for 30 minutes or until slightly thickened, stirring, frequently. Remove from heat. Stir in vinegar. Serve over rice if desired.

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