Ingredients:
- 1 Tbs olive oil
- 1/2 medium onion, finely chopped
- 1/2 medium red pepper, finely chopped
- 1/2 medium green pepper, finely chopped
- 1 clove garlic, minced (1/2 tsp)
- 1 tsp cumin
- 1 tsp dried thyme, or 1 Tbs fresh
- 2 bay leaves
- 1 tsp canned chipotle chilies, minced with sauce
- 2 (15 oz) cans cooked black beans, rinsed and drained well
- 1 cup water
- 1 cup coconut milk
- 1 tsp lime juice
- salt to taste
- 2 scallions, finely chopped
- 1/2 cup finely chopped fresh cilantro
Directions:
- Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.
- Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.
- Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.
Nutrition facts:
- 280 cal
- 11g fat (6g sat)
- 13g protein
- 34g carbs
- 0mg cholesterol
- 780mg sodium