This is for an ‘I cannot possibly cook!’ night...
I haven't made it, I just came across the recipe - it's from Cooking Light Magazine's website. If you happen to have some cooked chicken meat around (I never do), you could add some.
Pat
For a vegetarian supper, you can substitute vegetable broth for the chicken
broth.
2 teaspoons olive oil
1/2 cup frozen chopped onion
1 teaspoon ground cumin
1 teaspoon minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
3 lime slices
Heat oil in a large saucepan over medium-high heat. Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices.
Yield
3 servings (serving size: 1 2/3 cups soup and 1 lime slice)
Nutritional Information
CALORIES 241(16% from fat); FAT 4.2g (sat 0.5g,mono 2.4g,poly 0.5g); PROTEIN 12.7g; CHOLESTEROL 0.0mg; CALCIUM 87mg; SODIUM 722mg; FIBER 12.4g; IRON 3.2mg; CARBOHYDRATE 44.7g
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‘Be the change that you want to see in the world’
Mohandas Gandhi
http://groups.yahoo.com/group/healthycheapcooking/message/2453
RECIPE: Cuban style Black Beans
Cuban style black beans. Yum! ;) Black beans are really lovely, probably my favorite bean. Well, they are all good, actually. But black beans are extra good.
This recipe is from the magazine of the Vegetarian Resource Group, in an article here: http://www.vrg.org/journal/vj2006issue3/vj2006issue3cuban.htm#one
I don’t know what she means by ‘pimentos’. The pimentos in a jar? Red peppers? I’d opt for red peppers, a little bit on the hot side, if possible.
Pat
(Serves 6)
Though cooking Cuban black beans might seem like a gimme, I rarely have had a version as good as my mother’s. Her recipe is far more flavorful than any other I’ve tasted and deserves recognition. This version replaces the usual chicken broth with vegetable broth without losing any of the flavor.
* 1 pound dry black beans
* 5 1/2 cups water, divided
* 1 Tablespoon salt
* 2 bay leaves
* 1 cube vegetable bouillon
* 2 medium white onions, minced
* 1 green bell pepper, minced
* 2 pimentos, minced
* 2 cloves garlic, crushed and minced
* 1 teaspoon cumin
* 1 teaspoon oregano
* 4 Tablespoons extra-virgin olive oil, divided
* 2 Tablespoons sugar (Use your favorite vegan variety.)
* 1 Tablespoon white vinegar
Rinse the beans thoroughly, put them in a bowl, and add water to cover the beans. Soak overnight.
Once the beans have soaked, place them in a large stockpot with the remaining water, salt, and bay leaves. Bring to a boil and simmer until soft, approximately 1-1/2 hours.
Add the bouillon, onions, green peppers, pimentos, garlic, cumin, oregano, and 2 Tablespoons of olive oil. Simmer and stir periodically. Beans will begin to thicken.
When beans coat the back of a wooden spoon, they are almost done. Add the remaining olive oil, sugar, and vinegar, and mix thoroughly. The beans will be ready to serve, preferably over white rice.
Note: This dish will last for approximately a week in the refrigerator and for a few months in the freezer. It tends to get better as time goes on and the flavors mingle with one another.
‘Be the change that you want to see in the world’
Mohandas Gandhi