Black Bean, Banana & Orange Salad

3 T olive oil
1 medium onion, chopped
2 medium green bell peppers, seeded and diced
2 cloves garlic, minced
2 t ground cumin
1 t crushed oregano
3 c canned black beans, drained and rinsed
1 T lemon juice
1/4 c orange juice
2 plum tomatoes, chopped
1 banana, chopped
salt and pepper to taste
2 T dark rum (optional, not in nutrition info)
2 bananas, sliced
1 orange, sliced

1. In a large saucepan, heat the oil over medium heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring.

2. Add beans, lemon juice, 1 T of the orange juice, tomatoes, chopped banana, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or orange juice if needed to thin the mixture to desired consistency.

3. Mix 1 cup of the bean mixture with remaining orange juice (or optional dark rum) and mash to a paste with the back of a fork or in a food processor. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes.

4. Serve over rice (not included in nutrition information), with sliced bananas and oranges on the side.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.