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Black Beans; Southwesternvegetarian, beans, diabetic 2 teaspoon vegetable oil 1 large onion; chopped 2 centiliter garlic; chopped 1 green pepper; chopped 1 tomato; chopped 1 cup dried black beans 3 cup water or veggie broth 1 bay leaf 1/4 teaspoon pepper 1 teaspoon white vinegar 1 orange; unpeeled and halved 2 celery stalks; chopped 1. Heat 2 teaspoons of oil in a large pot. 2. Saute onion, garlic, green pepper, and tomato until soft. 3. Add beans, stock, bay leaf, and pepper. Bring to a boil, then reduce heat. 4. Simmer for 2 minutes and remove from stove. 5. Let sit, covered, for 1 hour. 6. Add vinegar, orange halves, and celery and cook 2 to 3 more hours until beans are tender. 7. Remove orange and bay leaf. 8. To thicken bean mixture, remove about 1/2 cup, mash, and return to pot. serving = 3/4 cup nutritional info: 241 cal; 9g pro, 10g fat, 29g carb exchanges: 2 bread, 2 fat
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