Mexican style black beans from The Spot in Hermosa Beach, California
2¼ C black beans
¾ C onions, chopped
½ T garlic powder
1¾ t cumin
1/8 t cayenne pepper (or more to taste)
½ T salt
1¾ T chili powder
1 t oregano
Soak beans overnight. Rinse and then cook in stainless steel pot with water to cover beans plus 2 inches. Bring to a full boil and then reduce heat and cook about 2 hours, until soft. Add spices, cook one hour more or until juice is thickened.
6 servings, each 107 calories: 7% from fat (0.84 g), 70% from carbohydrates (19.4 g), 23% from protein (6.4 g). Sodium 183 mg, Fiber 3 g.
Healing Heart Hint
Best when using California or New Mexico style chili powder.
The Spot is Los Angeles' oldest vegetarian restaurant, renown for its Mexican dishes. The Spot Cookbook is available from their website WorldFamousSpot.com.
|©2005 Dr. Neal Pinckney||Healing Heart