Black Beans with Peppers and Cumin Vinaigrette

INGREDIENTS

1-1/4 cups dry Black Beans
4 to 5 cups water
1 bay leaf
1/2 teaspoon salt
1 tablespoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon cumin
1 teaspoon hot pepper sauce
1 tablespoon fresh cilantro, minced
2 tablespoons olive oil
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1 medium red onion, diced
4 scallions, sliced
Sprigs of cilantro for garnish

PREPARATION

After soaking, drain beans and rinse well. Place beans in a large saucepan with water and bay leaf. Bring to a boil over medium-high heat. Lower heat, cover and simmer until beans are tender, about 1 to 1-1/2 hours. Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro, and olive oil in a small bowl. Pour over warm beans. Toss well. Add remaining ingredients, except cilantro sprigs and toss gently. Serve warm or at room temperature. Garnish with cilantro.

NUTRITIONAL INFORMATION (per serving)

Servings per recipe: 5
Serving size: 1 cup
Calories: 199
Carbohydrates: 28g
Fat: 6g
Cholesterol: 0mg
Protein: 10g
Fiber: 10g
Sodium: 234mg (580mg if using canned beans)

FOOD EXCHANGES

2 starch/bread
1 lean meat
1 fruit

The Michigan Bean Commission publishes several cookbooks. Find out how to get our essential guides to cooking with beans.
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