EWWK: Cuban Style Black Beans


1 ½ tablespoon extra-virgin olive oil
1 small onion, chopped
½ green bell pepper, finely chopped
½ red bell pepper, finely chopped
3 cloves garlic, minced
¼ teaspoon salt
½ teaspoon dried oregano
½ teaspoon cumin
2 (14.5-ounce) cans reduced sodium black beans
1 lime (divided use)
Cilantro (optional but delicious)
Chopped onion (optional but delicious)


Place a nonstick skillet over medium heat and add oil. Once hot add the onion and pepper and sauté over medium heat for 5 minutes (stir occasionally).

Next add the garlic, salt, oregano, cumin and one can of beans with the bean liquid. Drain the other can of beans and add to the pan. Allow mixture to cook for an additional 5 minutes.

Cut the lime in half and squeeze half into the beans just before serving. Serve with remaining lime and optional garnishes if desired.

Yield: 8 servings (Serving size: ½ cup)
Nutrition Breakdown: Calories 90, Fat 2.5g (0g saturated fat), Cholesterol 0mg, Sodium 280mg, Carbohydrate 17g, Fiber 6g, Protein 5g.
Percent Daily Value: 6% Vitamin A, 35% Vitamin C, 6% Calcium, 20% Iron
Carbohydrate Choices: 1 Carbohydrate
Diabetes Exchanges: 1 Starch, ½ Vegetable