Student Health

Black Beans and Red Peppers (vegan)


--1Tsp olive oil
--1 medium red onion, coarsely chopped
--½ Tsp ground cumin
--¾ pound red peppers, thinly sliced
--3 C cooked black beans (canned ok)
--2 C vegetable broth
--2 Tbsp cornstarch
--Salt and pepper to taste


1. In a large saucepan, heat oil over medium heat. Add onion and sauté, stirring, until lightly browned. Add cumin and peppers and cook, stirring occasionally, until tender.

2. Set aside ¼ cup of broth. Stir beans and remaining 1-3/4 cups of broth into onion mixture. Heat to boiling.

3. In a cup or small bowl, stir together reserved broth and cornstarch. Stir into boiling mixture and cook until sauce is thickened and clear. Add salt and pepper to taste.

Serve immediately.

Recipe Summary

Yield:  4 servings

For more information on balancing your plate, click here.  

Nutrition Facts

Calories:  238
Fat:  3

  • Protein:  13 gms
Carbohydrate:  43 gms

  • Dietary Fiber:  6 gms

Source:  Recipe from the Vegan Handbook.