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Mexican Beans
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Yield: 8 servings
Amy's Comments: These beans were really surprising. The peppers make it hot (yum!) but the lime juice gives it an aftertaste, a tang (an after-tang, if you will.) They were very different, but tasty. I only used a 1/4 c. of cilantro because I thought the full 1/2 cup would be too much and I was right on the money. It was just the right amount.
INGREDIENTS:
16 oz canned black beans
14 1/2 oz canned tomatoes with green chilies
1/4 cup chopped onion(s)
1/4 cup chopped chili peppers (I like to mix it up with jalapeno, habenero, banana, etc.)
3 clove garlic clove(s)
1/2 cup cilantro
juice of 2 medium lime(s)
INSTRUCTIONS:
- Add everything to a pot. Simmer on low until onions and peppers are cooked, about 1 hour.
Works well with a crockpot also.
NUTRITIONAL INFO:
Healthy Units: 1 per serving
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