Spicy Black Beans

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Prep time: 15 minutes
Cook time: 1 hour, 45 minutes
Serves: 10

This comes from Janice Thornton and goes with the recipe for chicken enchiladas with roasted tomatillo chili salsa featured above.

• Ingredients:

Sauce for ahi tuna steaks

Yellow Rice

Chicken Enchiladas With Roasted Tomatillo Chili Salsa

2 cups (about 1 pound) dried black beans, picked over
3 tablespoons extra-virgin olive oil
½ medium onion, diced
1 jalapeño pepper, chopped (wear gloves)
2 cloves garlic, chopped
1 bay leaf
Kosher salt and freshly ground black pepper

• Instructions:

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat olive oil. Add onion, jalapeño, garlic and bay leaf. Cook until vegetables begin to soften, about five minutes. Add beans, cover with water by 1 inch. Bring to a boil, reduce heat, cover, simmer for 1 to 1½ hours or until beans are tender. Remove bay leaf and discard. Season with salt and pepper.

• Per serving: 161 calories; 8 grams protein; 23 grams carbohydrates; 5 grams fat (1 saturated, 3 monounsaturated, 1 polyunsaturated); 0 milligrams cholesterol; 601 milligrams sodium; 9 grams fiber; 5 grams sugar; 24 percent calories from fat