Ingredients
for beans:
- ¼ cup vegetable oil
- 1 large onion, peeled and chopped
- 10 medium garlic cloves, smashed, peeled and chopped
- 2 tablespoons ground cumin
- 1 eggplant, cut in 1/4-inch dice
- 1 medium red bell pepper, stemmed, seeded, deribbed and cut in 1/4-inch dice
- 4 to 4 ½ jalapeno peppers, stemmed, seeded, deribbed and minced
- 3 medium zucchini, cut in 1/4-inch dice
- 2 cups black beans, cooked (see Micro-Tip) or 4 1/2 cups canned black beans, drained and rinsed
- 1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
- 2 bunches coriander, chopped
- ¼ cup fresh lime juice
- 2 tablespoons kosher salt
- Black pepper to taste
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Nutritional Information
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Nutritional analysis per serving (6 servings)
280 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 17 grams dietary fiber; 13 grams sugars; 9 grams protein; 3327 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
9 cups
Preparation
- Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
- Stir in eggplant. Cook, covered, for 5 minutes.
- Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
- Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
- Stir in coriander. Cook, covered, for 2 minutes.
- Remove from oven. Uncover. Stir in lime juice, salt and pepper.
50 minutes
Dining and Cooking