Low-Fat Cuban Black Beans

Ingredients

• 1 tablespoon olive oil or lard
• 1/2 green bell pepper, finely chopped
• 1 small onion, finely chopped
• 3 scallions, finely chopped
• 1 ounce Canadian bacon, minced
• 2 garlic cloves, minced
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 bay leaf

• 2 (15 ounce) cans black beans, rinsed and drained
• 1/4 cup white wine (optional)
• 1/2 teaspoon sugar
• 1 1/2-3 cups chicken stock
• salt and pepper

Directions

1. 1

   Heat the oil or lard in a large nonstick skillet over medium heat. Add the bellpeppers, onions, scallions, bacon, garlic, cilantro, cumin, oregano, and bay leaf. Cook for 5 minures or until the vegetables are soft but not brown.

2. 2

   Stir in the beans and wine. Bring to a boil over high heat. Stir in the sugar and 1 1/2 cups of the stock or broth. Reduce the heat to medium and simmer for 5 minutes. Remove bay leaf.

3. 3

   Puree one-quarter of the bean mixture in a blender. Stir the puree into the simmering beans.

4. 4

   Simmer for 2 minutes more, or until thick but still soupy. If the bean mixture is too thick add, more stock or broth. Season w/ salt and pepper.