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Ingredientes
- 1 1/2 Tbsp. extra virgin olive oil
- 1 lrg garlic clove chopped
- 1 sm onion finely minced
- 1 can black beans - (15 1/2 ounce)
- 2 Tbsp. tomato puree
- 1 tsp dry oregano
- 1 sm seeded deveined jalapeno pepper finely minced
- 1 c. fresh corn kernels Coarse salt Freshly-grnd black pepper
- 1 Tbsp. coarsely-minced parsley leaves
Direcciones
- Heat the extra virgin olive oil in a small saucepan over medium-low heat. Add in the garlic and onions, and cook, stirring occasionally, till translucent/soft and very soft, about 10 min.
- Drain the black beans, rinse, and drain again. Add in the beans, 1/4 c. water, tomato puree, dry oregano, jalapeno, corn, salt, and pepper. Cover, and cook, stirring occasionally, 10 to 12 min.
- Remove from the heat; transfer to a serving dish, and garnish with the parsley leaves. Serve immediately with the Spice-Rubbed Salmon (see recipe) placed on top.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 58 | 15% |
| Total Fat 6.61g | 8% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1483mg | 42% |
| Total Carbs 64.53g | 17% |
| Dietary Fiber 15.1g | 50% |
| Sugars 3.95g | 3% |
| Protein 20.76g | 33% |
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