Bitsy's Kitchen. Spanish-Style Black Beans

Spanish Style Black Beans
2 tsp. vegetable oil 1 onion, chopped 1/2 green bell pepper, seeded, chopped 2 Tbsp. chopped cilantro 2 garlic cloves, minced	One 19 oz. can black beans, rinsed and drained 1/4 tsp. salt 1/4 tsp. freshly ground black pepper

In a large nonstick skillet, heat the oil. Add the onion, bell pepper, cilantro and garlic; cook, stirring as needed, until very soft, 8-10 minutes. Cool, then drain any liquid. Transfer to a blender or food processor; puree.

In the skillet, combine the pureed vegetables with the beans, salt, black pepper and 1/4 cup water; cook, covered, until the flavors are blended, about 10 minutes. Transfer 1/4 cup of the beans to the blender or food processor; puree, then return to the saucepan and heat through.

Makes 4 servings

SERVING PROVIDES: 2 Protein/Milks, 1 Fat

PER SERVING: 142 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 307 mg Sodium, 23 g Total Carbohydrate, 7 g Dietary Fiber, 7 g Protein, 52 mg Calcium