Food & Drink


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.

* Ingredients:

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)

* Instructions:

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.