This colorful trio of beans is low in fat and full of protein. Look for canned chipotle chilies in spicy adobo sauce in the Mexican food section. Serve with a platter of sliced avocados and tomatoes drizzled with olive oil, and a basket of warm, whole-grain tortillas.
Recipe Ingredient Details:
1 tablespoon olive oil
1 small red onion, chopped
1 small yellow bell pepper, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1/2 jalapeño, seeded and finely minced
1/4 teaspoon white pepper
1/2 teaspoon cumin
1 cup halved grape tomatoes
1 teaspoon minced canned chipotles
1 tablespoon adobo sauce
1 15-ounce can anasazi or azuki beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 cup chicken stock
1 cup tomato sauce
1/4 cup chopped cilantro
Queso fresco or feta cheese
Fresh cilantro sprigs (for garnish)
In a heavy saucepan, heat olive oil and sauté onion, yellow pepper, and green pepper until softened, about 3 minutes. Add garlic, jalapeño, white pepper, cumin, tomatoes, and chipotles and cook, stirring, until softened, about 3 minutes.
Stir in adobo sauce, beans, stock, and tomato sauce. Simmer, covered, for about 10 minutes, stirring occasionally.
Add cilantro and cook for 1 minute. Crumble queso fresco on top, garnish with fresh cilantro, and serve hot.
Recipe Additional Notes:
Nutrition Facts Per Serving: Calories: 268 calories, % fat calories: 12, Fat: 4g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrate: 44g, Protein: 16g, Fiber: 14g, Sodium: 655mg
Thu, 2012-07-12 17:27