Mexi-Beans and Greens

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* Exported from MasterCook Mac *

 

Mexi-Beans and Greens

 

Recipe By : 1,001 Delicious Recipes for People with Diabetes

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups pinto beans (dry )

1 medium onion -- coarsely chopped

1 medium poblano chile -- chopped

1 medium red bell pepper -- chopped

4 cloves garlic -- minced

1 tablespoon gingerroot -- finely chopped

2 serrano chiles -- finely chopped

2 tablespoons olive oil

3 teaspoons chili powder (2-3)

2 teaspoons dried oregano leaves

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

3 cups water

1 can diced tomatoes (15 oz) -- undrained

2 cups turnip greens (or mustard) -- coarsely chopped

salt -- to taste

cilantro (as garnish) -- finely chopped

 

Sort and rinse beans, discarding any stones. Cover beans with 2 inches

water in large saucepan; heat to boiling and boil, uncovered, 2 minutes.

Remove from heat and let stand, covered, 1 hour; drain.

 

Saute onion, poblano chili, bell pepper, garlic, gingerroot and serrano

chiles in oil in large saucepan until tender, 8-10 minutes. Stir in

chili powder, herbs and cayenne pepper; cook 1-2 minutes longer.

 

Add 3 cups water and sauteed vegetables to beans; heat to boiling.

Reduce heat and simmer, covered, until beans are tender, 1-11/4 hours,

adding water if necessary. Stir in tomatoes and turnip greens; simmer,

uncovered, until mixture is desired thickness, 15-30 minutes. Season to

taste with salt. Spoon into bowls; sprinkle generously with cilantro.

 

This recipe serves 8

 

Source: " 1,001 Delicious Recipes for People with Diabetes "

Published in the Denver Post, Wednesday, December 12, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 44 Calories; 4g Fat (70% calories

from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 5mg Sodium

 

NOTES : The chiles and cayenne pepper in this heartily spiced dish can

be decreased if less hotness is desired. Four cans (15 ounces each)

pinto beans, rised and drained, can be substituted for the dried beans,

in which case omit the first step in the recipe.

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