Picadillo - cooking recipe

Ingredients

1 large sweet green pepper, cut 1/2-inch pieces
1 large sweet red pepper, cut 1/2-inch pieces
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 tsp. margarine
2 cans (15 1/4 oz. each) red kidney beans
3/4 to 1 tsp. ground cumin
1/4 tsp. ground red pepper
1/2 c. no-salt tomato sauce
1/4 c. raisins

Preparation

Saute peppers, onion and garlic in margarine in a 12-inch nonstick skillet for 5 to 8 minutes.
Stir in kidney beans, cumin, red pepper, tomato sauce and raisins.
Cook to thicken slightly, about 10 to 12 minutes over medium-high heat.
Mixture should be saucy.
Serve with low-fat corn muffins.
Together about 450 calories and 8 grams of fat.