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.
- Yield: 4 servings
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- Calories: 238
- Fat: 3
- Protein: 13 gms
- Carbohydrate: 43 gms
- Dietary Fiber: 6 gms
Source: Recipe from the Vegan Handbook.