From Kim Pugh
Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring unitl translucent, 4 to 5 minutes.
Add garlic and cook stirring constantly for 30 seconds.
Add ground chile, cumin and oregano and cook stirring until fragrant, about 30 seconds.
Add beans, 1 cup of water and tomato paste, stir to combine.
Bring to a simmer, reduce heat to medium-low and cook stirring occasionally until the beans are heated through and the sauce is slightly thickened, 8-10 minutes.
Serve warm.
To make ahead: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-;low heat, stirring occasionally for about 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (147g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 195 | ||
Calories from Fat: 11 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.5mg | 0 % | |
Potassium 539mg | 14 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 22.1g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 195
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