Mexican Black Beans (Ww)

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 1/2 cup onion, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 small jalapeno pepper, seeded and finely chopped
• 1 tablespoon garlic, finely chopped
• 1 teaspoon chili powder
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 lb black beans, rinsed drained and cooked
• 1 cup low sodium chicken broth
• salt & freshly ground black pepper, to taste
• 2 tablespoons fresh cilantro, chopped

Directions

1. 1

   In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.

2. 2

   Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.

3. 3

   Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.

4. 4

   Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.

5. 5

   Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.

6. 6

   Remove bay leaves; stir in cilantro and serve.

7. 7

   EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.

8. 8

   PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.