Black Beans With Fresh Plums & Bell Peppers Recipe

Home : Contact


Recipe Categories:
Bean; Fruit; Vegetable


You are viewing:
Black Beans With Fresh Plums & Bell Peppers Recipe

 



These Fruit Recipes feature healthy and nutritious recipes including:


  • Pear Recipes
  • Grape Recipes
  • Strawberry Recipes
  • Peach Recipes
  • Apple Recipes
  • ...many more fruit recipes


Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


More Information on Fruit:

Fruit Nutrition
A Guide to Growing Fruit
Fruit Facts



These Fruit Recipes are part of our collection of over 60,000 recipes.




 




Black Beans With Fresh Plums & Bell Peppers

 

Ingredients

4 medium plums, purple
1 1/2 tbsp butter, unsalted or
1 1/2 tbsp corn oil
1 large onion, chopped
1 large bell pepper, red, seeded -and chopped
1 large bell pepper, yellow, seeded -and chopped
2 garlic cloves, crushed and -minced
2 cloves, whole
2 tsp cumin, ground
1/2 cup cilantro, fresh, minced
2 tsp lemon juice, fresh
1 tsp honey, light (or substitute)
2 cup beans, black, cooked,drained



 

Preparation

Fill a deep saucepan with water and bring to a boil.
Add plums and boil for 30 seconds to loosen skin.
Remove with a slotted spoon and set aside to cool.

Melt butter or heat oil in a large skillet. Add onion, red and
yellow gell peppers, garlic, cloves, cumin and cilantro. Saute
gently, stirring often, until onion softens, about 5 to 10 minutes.

Meanwhile, peel plums, remove pits and chop pulp. Add pulp, lemon
juice and honey to onion mixture. Add beans, cover and continue
cooking over low heat until peppers are soft, about 30 minutes,
stirring often to prevent stickikng. Makes 3 to 4 servings.

Per serving: 299 cal; 10 g prot; 7 g fat; 48 g carb;
12 mg sod; 9 g fiber. Lacto/Vegan

Vegetarian Times, August 1993/MM by DEEANNE

 

 

Servings: 4

 

 

 

 


 

Black Beans With Fresh Plums & Bell Peppers Recipe brought to you by Recipes 4U