Black beans with fresh plums and bell peppers

4 servings

Ingredients

Quantity Ingredient
4 mediums Plums, purple
1½ tablespoon Butter, unsalted OR
1½ tablespoon Corn oil
1 large Onion; chopped
1 large Bell pepper, red; seeded and chopped
1 large Bell pepper, yellow; seeded and chopped
2 Garlic cloves; crushed and minced
2 Cloves, whole
2 teaspoons Cumin, ground
½ cup Cilantro, fresh; minced
2 teaspoons Lemon juice, fresh
1 teaspoon Honey, light (or substitute)
2 cups Beans, black; cooked,drained

Directions

Fill a deep saucepan with water and bring to a boil.

Add plums and boil for 30 seconds to loosen skin.

Remove with a slotted spoon and set aside to cool.

Melt butter or heat oil in a large skillet. Add onion, red and yellow gell peppers, garlic, cloves, cumin and cilantro. Saute gently, stirring often, until onion softens, about 5 to 10 minutes.

Meanwhile, peel plums, remove pits and chop pulp. Add pulp, lemon juice and honey to onion mixture. Add beans, cover and continue cooking over low heat until peppers are soft, about 30 minutes, stirring often to prevent stickikng. Makes 3 to 4 servings.

Per serving: 299 cal; 10 g prot; 7 g fat; 48 g carb; 12 mg sod; 9 g fiber. Lacto/Vegan

Vegetarian Times, August 1993/MM by DEEANNE

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