Smashed potatoes with spicy black beans

4 servings

Ingredients

Quantity Ingredient
4 Russet baking potatoes
15 ounces Canned black beans or red kidney beans
1 tablespoon Canola oil
1 small Red onion; diced
1 large Tomato; diced
1 Jalapeno; optional seeded and minced, optional or other chili pepper
1 teaspoon Ground cumin
½ teaspoon Black pepper
2 tablespoons Chopped fresh cilantro

Directions

Preheat the oven to 400 F. Scrub the potatoes and pierce the skin with a fork several times. Place the potatoes on a baking pan and bake for about one hour, until tender.

Meanwhile, drain the beans, reserving ¼ cup of the liquid. In a medium saucepan heat the oil over medium heat. Add the onion, tomato, and jalapeno (if desired). Cook, stirring, for about 4 minutes. Stir in the beans, liquid, cumin, and pepper and cook for about 4 minutes more. To thicken, mash the beans against the side of the pan with the back of a spoon or place in a blender and process until smooth. Blend in the cilantro.

To serve, slit each potato down the center and fluff up the pulp. With the back of a spoon, mash the potatoes down. Spoon the beans over the top.

Serves 4.

Reprinted in Nutrition Action Healthletter, May 1999.

PER SERVING Calories: 250 Total Fat: 4 grams Saturated Fat: 0 grams Fiber: 8 grams Sodium: 230 mg Cholesterol: 0 mg Carbohydrate: 45 grams Protein: 8 grams Food Exchanges: 6 Starch/Bread; ½ Lean Meat; 1 Vegetable; ½ Fat From ellen C. <ellen@...>

Recipe by: Seven Pillars of Health, Jay Solomon Posted to EAT-LF Digest by "Ellen C." <ellen@...> on May 27, 1999, converted by MM_Buster v2.0l.

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