Sweet 'n Spicy Black Beans
"These are so very tasty, nobody will notice they're lowcarb! I love 'em, and the hubby does, too. They're very simple to make, but full of flavor."
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 (14 ounce) can black soybeans, drained
- 1⁄4 - 1⁄2 cup of your favorite spicy salsa, to taste
- 1 teaspoon chopped pickled jalapeno pepper (optional)
- cayenne, to taste
- 1 clove garlic, crushed
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 tablespoon chopped fresh basil or 1 tablespoon cilantro, your preference
- 1⁄4 cup dry sherry
- 3 packets Splenda sugar substitute
- cornstarch or arrowroot (small amount of heat-activated thickener) (optional)
directions
- In a saucepan over medium to high heat, combine all ingredients but the thickener (I use about 1/2 teaspoon arrowroot powder).
- When ingredients have simmered for about 5 minutes, sprinkle in the thickener and stir well; remove saucepan from heat and let the sauce thicken.
- Serve and enjoy!
- Makes 2-4 servings.
- If your store doesn't carry black soy beans you can order them at the Eden website (http://www. edenfoods. com/index. html); they're low in carbs and high in fiber, perfect for diabetic and lowcarb menus, and they taste great, to boot.
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Reviews
-
Thought this was very good. Sweet 'n Spicy is a good description. My husband really liked it as well and says it's definitely on the keepers list. Used regular canned black beans, my homemade hot salsa - 1/2 cup, didn't add the jalapeno peppers, 1/4tsp cayenne pepper, 1 clove garlic, didn't have lime juice so used lemon LOL, 1-1/2 soy sauce as eyes played tricks on me when looking at the amount in the recipe LOL, 1/2 Tbsp dried basil, and didn't have sherry so used homemade white wine - on the dry side. LOL Also put in 1/2tsp Cornstarch near the last. Very easy to make which is right up my alley. Will be making again.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
