Black Beans with Cilantro and Lime

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Black Beans with Cilantro and Lime

 

Recipe By :Fix-It-Fast Vegetarian Cookbook, Heather Houck Reseck, R.D.

Serving Size : 16 Preparation Time :0:00

Categories : Beans & Legumes Fix-it-Fast Vegetarian CB

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

2 1/2 cups black beans -- (1 pound) sorted & rinsed

1 cup chopped bell pepper -- (1 medium) OR 1/4 cup dried bell

pepper

1 cup chopped onion -- (1 medium) OR 1/4 cup dried minced

onion

6 cloves garlic -- OR 1 1/2 teaspoons garlic powder

1 tablespoon olive oil

2 teaspoons salt

2 bay leaves

2 teaspoons dried oregano leaves

1 1/2 teaspoons ground cumin

1/2 cup minced fresh cilantro -- (about 1/2 bunch) OR 4

teaspoons dried cilantro

1 tablespoon lime juice

 

Combine the water, beans, bell pepper, onion, garlic, oil, salt, and bay leaves

in a 3 1/2 quart slow cooker. Cover and cook until the beans are tender (low

for 6 to 10 hours or high for 4 to 5 hours). Remove the bay leaves. To

thicken, transfer 2 cups of the beans to a bowl and mash with a potato masher.

Add the mixture to the slow cooker. Stir in oregano, cumin, cilantro, and lime

juice.

 

Canned beans: In a skillet or microwave, stir and cook the onions, bell pepper,

and garlic in olive oil until the vegetables are tender. Add four 15 ounce cans

of black beans (drained), oregano, cumin, and bay leaves. Add water if desired.

Simmer 5 to 10 minutes. Proceed with rest of recipe.

 

S(ISBN):

" 0-8280-1553-8 "

Copyright:

" 2002 "

 

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Per Serving (excluding unknown items): 117 Calories; 1g Fat (10.0% calories from

fat); 7g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 272mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

Serving Ideas : Serve over brown rice, with winter squash, and a green salad.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0