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Black Beans
And Red Peppers
From: Karen
Sonnessa
From the Vegetarian
Resource Group website; Serving Size: 4
- 1 teaspoon olive oil
- 1 medium red onion -- coarsely chopped
- 1/2 teaspoon ground cumin
- 3/4 pound red peppers -- thinly sliced
- 3 cups cooked black beans
- 2 cups vegetable broth
- 2 tablespoons cornstarch
- Salt and pepper to taste
In large saucepan, heat oil over medium heat.
Add onion and saute, stirring, until lightly browned.
Add cumin and peppers and cook, stirring occasionally, until tender.
Set aside 1/4 cup of broth.
Stir beans and remaining 1-3/4 cups of broth into onion mixture.
Heat to boiling. In cup or small bowl, stir together reserved
broth and cornstarch.
Stir into boiling mixture and cook, stirring, until sauce is thickened
and clear.
Add salt and pepper to taste.
Serve immediately.
Total Calories Per Serving: 228; Fat: 2 grams
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