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SOUTHWESTERN CILANTRO LIME PINTOS

 

All Natural Diabetes Cookbook
by Jackie Newgent
Trying to find aflavorful (and fast!) way to add fiber to your meal plan? Look no further. One word describes these beans: yum!
Serves 4, Serving size: scant 1/2 cup



Ingredients

• 2 tsp peanut or canola oil
• 1 large garlic dove, minced
• 1 small jalapeno pepper with some seeds, minced
• 1 (15-oz) can organic pinto beans, drained
• 1/4 cup natural vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 Tbsp lime juice


Directions
1.
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and jalapeno and cook, stirring, for 30 seconds. Add the beans and broth and cook, stirring occasionally, for 3 minutes or until the liquid is nearly evaporated.

2. Remove from the heat and stir in the cilantro and lime juice. Serve hot as a side or cool as a salad.

Nutrition
Exchanges: 1 starch; 80 calories, 20 calories from fat, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 105 mg sodium, 11 g total carbohydrate, 4 g dietary fiber, 1 g sugars, 3 g protein.

Food Flair
If you're serving these beans hot, lightly top them with shredded Monterey Jack cheese immediately after stirring in the cilantro and lime juice. For a more substantial side - or perhaps an entree-stir the Southwestern Cilantro-Lime Pintos into steamed brown rice.
 

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