3 T. olive or vegetable oil
\n1 C. onions, chopped
\n2 garlic cloves, minced, or 1\/4 tsp. garlic powder
\n1 tsp. ground cumin
\n1 tsp. ground coriander seeds
\n1 tsp. paprika
\n1 C. carrots, chopped
\n1 medium green pepper, chopped
\n1\/8 tsp. black pepper
\n1\/4 C. fresh parsley, chopped, or 4 tsp. dried parsley flakes
\n1 C. orange juice
\n2 medium tomatoes, chopped
\n7 C. cooked black beans, drained (from one lb. dry or 4 16-oz. cans)
\n1\/4 to 1 C. water<\/p>\n
Wash and prepare vegetables. In a saucepan, saut\u00e9 onions, garlic, and spices in oil until onions are clear. Add carrots; saut\u00e9 for 3-4 minutes. Add green pepper; cook another 5 minutes. Add black pepper, parsley, juice, and tomatoes. Simmer until vegetables are tender. Combine the black beans with the vegetable mixture. Puree only 2-3 C. of the bean mixture in the blender with water to make it smooth. Stir the puree into the remaining beans and simmer for 10 minutes.<\/p>\n
Yield: 8 servings
\nServing size: 1 C.
\nCalories: 210
\nFat: 4.5g
\nFiber: 11g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. olive or vegetable oil 1 C. onions, chopped 2 garlic cloves, minced, or 1\/4 tsp. garlic powder 1 tsp. ground cumin 1 tsp. ground coriander seeds 1 tsp. paprika 1 C. carrots, chopped 1 medium green pepper, chopped 1\/8 tsp. black pepper 1\/4 C. fresh parsley, chopped, or 4 tsp. dried parsley flakes 1 C. orange juice 2 medium tomatoes, chopped 7 C. cooked black beans, drained (from one lb. dry or 4 16-oz. cans) 1\/4 to 1…<\/p>\n