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Serves 4


    1½ tablespoons unsalted butter or corn oil
    1 large onion, chopped
    1 large red bell pepper, seeded and chopped
    1 large yellow pepper, seeded and chopped
    2 cloves garlic, crushed and minced
    2 whole cloves
    2 teaspoons ground cumin
    1/2 cup minced fresh cilantro leaves
    12 medium California figs, sliced
    2 teaspoons fresh lemon juice
    1 teaspoon brown sugar
    2 cups cooked black beans


Melt the butter or heat the oil in a large skillet over low heat.

Add the onion, bell peppers, garlic, cloves, cumin and cilantro.

Cook, stirring often, until the onion softens, about 5 to 10 minutes.

Add the diced figs, lemon juice and brown sugar to the onion-pepper mixture.

Add the beans, cover and cook over low heat until the peppers are soft, about 20 minutes, stirring often to prevent sticking.

Serve hot or chilled.

Nutrition facts per 1 serving:

    300 cal (14% cal. from fat), 5 g total fat, 10 mg chol., 270 mg sodium, 64 g carbo., 15 g fiber, 8 g pro., Daily Value: 60% vit. A, 200% vit. C, 15% calcium, 25 % iron.

California Figs -


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