1 teaspoon olive oil
1 medium red onion, coarsely chopped
1/2 teaspoon ground cumin
3/4 pound red peppers, thinly sliced
3 cups cooked black beans
2 cups vegetable broth
2 tablespoons cornstarch
Salt and pepper to taste
In large saucepan, heat oil over medium heat. Add onion and sauté, stirring, until lightly browned. Add cumin and peppers and cook, stirring occasionally, until tender.
Set aside 1/4 cup of broth. Stir beans and remaining 1-3/4 cups of broth into onion mixture. Heat to boiling.
In cup or small bowl, stir together reserved broth and cornstarch. Stir into boiling mixture and cook, stirring, until sauce is thickened and clear. Add salt and pepper to taste. Serve immediately.
Makes 4 servings.
Calories…..228…..Fat…..2 g…..Fiber…..9.3 g.