South Beach Black Beans and Stewed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 oz. fresh cilantro, chopped fine 1/2 14-ounce can stewed tomatoes 1/2 14-ounce can black beans 2 tablespoons olive oil 1 teaspoon fresh garlic, chopped fine 1/2 tablespoon dried oregano 1/2 teaspoon red pepper flakes 1 teaspoons kosher salt
Drain beans and have ready. Add 1/2 tablespoon oil to a hot pan, then garlic. Heat for a moment before adding red pepper flakes. Add black beans and salt to taste. Once beans are hot, place in warm bowls and cover to keep warm. Return the pan to the stove and add the second tablespoon oil, dried oregano, and tomatoes. Heat tomatoes to a simmer, crushing them as they cook, and cook for about 5 minutes or until they’ve reduced slightly. Make a well in the middle of the beans and spoon in the tomatoes. Garnish with remaining chopped cilantro and serve
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Number of Servings: 4
Recipe submitted by SparkPeople user KARINSKANH.
Nutritional Info Amount Per Serving
- Calories: 128.7
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 295.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 5.6 g
- Protein: 6.2 g
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