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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 8 servings |
||
| Calories 167 | ||
| Calories from Fat 12 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 649mg | 18% | |
| Total Carbohydrate 30.0g | 10% | |
| Dietary Fiber 10.7g | 42% | |
| Sugars 2.9g | ||
| Protein 10.5g | 20% | |
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Black Beans and Tomatoes - Hot and Spicy
By: Derf
Nov 10, 2001
Quick and tasty lunch or side dish for dinner.
SERVES 8
Ingredients
- vegetable oil cooking spray
- 1 teaspoon olive oil
- 3 garlic cloves, smashed
- 2 (14 1/2 ounce) cans whole tomatoes, drained and coarsely chopped
- 2 (15 ounce) cans black beans, drained
- 1/2 teaspoon cayenne pepper
- 1/4 cup minced fresh cilantro
Directions
1
Coat a large nonstick skillet with veggie spray.2
add olive oil, and place over medium high heat until hot.3
Add garlic, sauté until tender.4
Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened.5
Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated.6
Garnish with fresh cilantro if desired.
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- Course > Lunch/Snacks
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- Course > Side Dishes
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- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Western > Pacific Northwest
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- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Lacer
On Jul 9, 2008
Very good, wonderful flavor! I added 1/2 cup chopped red onion in with the garlic. Will definitely make again. Thanks Derf!
From: Anastacey
On Jun 30, 2008
This was a good recipe, a new fav for cooking black beans. I served with mac & cheese and buffalo burgers
From: BerrySweet
On Mar 10, 2007
Tasty and easy. I cut the recipe in half, and used Rotel Original Diced Tomatoes. Perfect.
From: Anu
On Mar 24, 2002
Having to cook beans from scratch (with pre-soaking!), since we don't get them in cans here, has always made me think twice before making a beans dish because it takes so much longer. But this recipe was absolutely worth it! I used red kidney beans, which the tomatoes complimented perfectly and gave them a lovely tang. Also, I used black pepper since I didn't have cayenne, so it was less spicy, but it still made a great side for rotis at dinner tonight. Thanks Dorothy, this one's for keeps!
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