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Beans: Mexican Beans 2

Source of Recipe

Fabulous Fat-Free Cooking


List of Ingredients

1 large red onion, coarsely chopped
2 cloves garlic, minced
1 teaspoon chili powder (salt free)
1 teaspoon ground cumin
3 cups canned navy beans, rinsed & drained (or to make 100% on plan, use pintos instead)
1/2 cup water or low salt chicken stock
1 plum tomato, finely diced
1/2 cup chopped scallions
1 tablespoon chopped fresh cilantro
hot pepper sauce (optional)


Recipe

Coat a large nonstick saucepan with nonstick cooking spray. Add the onions; mist with nonstick cooking spray. Cover and cook over medium high heat for 2 minutes, or until the onions start to release moisture. Uncover and cook, stirring occasionally, for 2-3 minutes, or until browned. If needed, add 1-2 tsp. water to prevent sticking. Add the garlic, chili powder, and cumin. Cook, stirring, for 2 minutes. Add the beans and water or stock. Stir to mix well. Cover and simmer for 10 minutes. Add the tomatoes, scallions and cilantro. Stir to combine. Season with the hot-pepper sauce.