Free Recipe Smashed Potatoes with Spicy Black Beans
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Smashed Potatoes with Spicy Black Beans Recipe
4 Russet baking potatoes
15 oz Canned black beans or red
-kidney beans
1 tb Canola oil
1 sm Red onion; diced
1 lg Tomato; diced
1 Jalapeno; optional seeded
-and minced, optional or
-other chili pepper
1 ts Ground cumin
1/2 ts Black pepper
2 tb Chopped fresh cilantro
Smashed Potatoes with Spicy Black Beans Preparation
Preheat the oven to 400 F. Scrub the potatoes and pierce the skin with a fork several times. Place the potatoes on a baking pan and bake for about one hour, until tender. Meanwhile, drain the beans, reserving 1/4 cup of the liquid. In a medium saucepan heat the oil over medium heat. Add the onion, tomato, and jalapeno (if desired). Cook, stirring, for about 4 minutes. Stir in the beans, liquid, cumin, and pepper and cook for about 4 minutes more. To thicken, mash the beans against the side of the pan with the back of a spoon or place in a blender and process until smooth. Blend in the cilantro. To serve, slit each potato down the center and fluff up the pulp. With the back of a spoon, mash the potatoes down. Spoon the beans over the top. Serves 4. Reprinted in Nutrition Action Healthletter, May 1999. PER SERVING Calories: 250 Total Fat: 4 grams Saturated Fat: 0 grams Fiber: 8 grams Sodium: 230 mg Cholesterol: 0 mg Carbohydrate: 45 grams Protein: 8 grams Food Exchanges: 6 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat From ellen C. <ellen@elekta.com> Recipe by: Seven Pillars of Health, Jay Solomon Posted to EAT-LF Digest by Ellen C. <ellen@brakes.elekta.com> on May 27, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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