Low-Fat Cuban Black Beans

Chef Christine's Note:

From Health Latin Cooking. The secret to low-fat is to use Canadian Bacon because it's lean and to drain the beans and use chicken stock for flavor without all the sodium. Enjoy.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil or 1 tablespoon lard
• ½ green bell pepper , finely chopped
• 1 small onion , finely chopped
• 3 scallions , finely chopped
• 1 ounce Canadian bacon , minced
• 2 garlic cloves , minced
• 2 tablespoons finely chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 (15 ounce) cans black beans , rinsed and drained
• ¼ cup white wine (optional)
• ½ teaspoon sugar
• 1 ½-3 cups chicken stock
• salt and pepper

Directions:

1. Heat the oil or lard in a large nonstick skillet over medium heat. Add the bellpeppers, onions, scallions, bacon, garlic, cilantro, cumin, oregano, and bay leaf. Cook for 5 minures or until the vegetables are soft but not brown.
2. Stir in the beans and wine. Bring to a boil over high heat. Stir in the sugar and 1 1/2 cups of the stock or broth. Reduce the heat to medium and simmer for 5 minutes. Remove bay leaf.
3. Puree one-quarter of the bean mixture in a blender. Stir the puree into the simmering beans.
4. Simmer for 2 minutes more, or until thick but still soupy. If the bean mixture is too thick add, more stock or broth. Season w/ salt and pepper.