Mexican Black Beans (Ww) - cooking recipe

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

Preparation

In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeno and garlic.
Saute, stirring occasionally, until vegetables are wilted, about 8 minutes.
Add chili powder, bay leaves, cumin and oregano; saute, stirring, 1 minute.
Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
Remove bay leaves; stir in cilantro and serve.
EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
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.