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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From The Weight Watchers Complete Cookbook & Program Basics, this sounds like it would be good. 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 |
Directions:
1. In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
2. Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
3. Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
4. Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
5. Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
6. Remove bay leaves; stir in cilantro and serve.
7. EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
8. 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.
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