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Black Beans with Vegetables


Black Beans with Vegetables

This quick-cook recipe is colorful and healthy. If you use 1-1/2 cups home cooked black beans, the sodium content is only 182 mg. per serving. Raw black beans are sodium free.

3 servings: 227 mg. sodium per serving

2 Tablespoons healthy oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper (1/4-inch pieces)
1/2 cup chopped red bell pepper (1/4-inch pieces)
4 ounces mushrooms, chopped (1/4-inch pieces)
1/2 cup chopped fresh tomatoes (1/2-inch pieces)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/4 teaspoon salt
1 (15 oz.) can black beans, drained and rinsed, or 1-1/2 cups home cooked black beans

Prep. Instructions

1. Combine onion and bell peppers in a bowl.

2. Combine thyme, oregano, basil and peppers in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 10-inch skillet over medium low heat. Add onion and bell peppers. Cook, stirring often, until onion is tender, about 5 minutes.

2. Add mushrooms. Cook for 4 minutes, stirring often.

3. Add spices and tomato. Stir to combine. Cook for 7 minutes, stirring often.

4. Add beans. Stir to combine. Cook for 5 to 7 minutes, stirring often, until beans have picked up the flavor of the ingredients. Serve. - Copyright © 2022 Judy Reynolds