Prep time: 20 minutes Cook time: 1 hour Serves: 5 to 6
This recipe is from POM Wonderful.
Note: This can also be made using steak, ground beef or vegetables.
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Juice from 2 to 3 large pomegranates
1/3 cup pomegranate seeds
1 4-by-4-inch double-thick piece of cheesecloth and kitchen string
2 tablespoons oil
1½ cups chopped onion
1 cup chopped red, yellow or green bell pepper
1 to 2 chipotle chilies in adobo sauce, finely chopped
2 cloves garlic, minced, or 1 teaspoon pre-minced garlic
2 cans beef or vegetable broth (add more if needed)
1 15-ounce can black beans, rinsed and drained
1 15-ounce can red kidney beans, rinsed and drained
1 6-ounce can tomato paste
1 teaspoon salt
½ teaspoon ground allspice
1 bay leaf
2½ cups shredded cooked turkey or diced cooked Steak or beef
Shredded sharp cheddar or Monterey Jack cheese (optional)
Place oil in a Dutch oven or soup pot and heat until hot. Sauté onion, bell pepper, chilies and garlic for three minutes. Stir in broth and pomegranate juice; immerse seed-filled cheesecloth bag in mixture. Stir in beans, tomato paste and seasonings. Bring mixture to a boil; reduce heat. Cover and simmer over low heat, uncovered, for one hour.
Remove bay leaf and discard. Stir in turkey; simmer three minutes more. Remove cheesecloth bag and discard. Check seasoning. Sprinkle cheese over each serving.
* Per serving: 446 calories; 32 grams protein; 49 grams carbohydrates; 15 grams total fat (3 saturated); 57 milligrams cholesterol; 1,588 milligrams sodium.