Serve over rice or wrapped in a tortilla (see Black Bean Burritos, page 167). You can serve them both ways in the same meal, as in the menu here. That way, everyone can decide for themselves how they’d like to enjoy this tasty dish.

　　

Ingredients

6 servings

　　1 tablespoon extra-virgin olive oil

　　1 medium onion, finely chopped

　　Two 16-ounce cans black beans, drained and rinsed, or 4 cups cooked black beans (from about 1 2/3 cups raw)

　　One 4- or 7-ounce can chopped mild green chilies

　　

Step 1

Heat the oil in a large saucepan. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add the beans and chilies and about 1/4 cup water. Cook over medium heat until the mixture comes to a gentle simmer.

　　

Step 3

Remove about 1/2 cup of the beans, mash them, and return to the saucepan. Simmer gently for another 5 minutes, and serve.

　　

Menu

Step 4

Green Chili Black Beans (this page)

　　

Step 5

Summer Squash and Corn Sauté (page 209)

　　

Step 6

Hot cooked rice

　　

Step 7

Warm flour tortillas

　　

Step 8

Shredded lettuce, diced tomatoes, and black olives

　　

nutrition information

Step 9

Calories: 194

　　

Step 10

Total Fat: 3g

　　

Step 11

Protein: 9g

　　

Step 12

Carbohydrate: 33g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 362mg

　　The Vegetarian 5-Ingredient Gourmet