1/2 C diced fresh pineapple
2 Tbs rice vinegar
1 Tbs orange marmalade
1 15 oz can black beans, rinsed and drained
1/4 tsp ground red pepper, divided
1/2 tsp salt
1/2 tsp paprika
4 boneless, skinless chicken breast halves
cooking spray
1/4 C chopped fresh cilantro
Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated.
Keep warm.
Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.
*I serve with yellow rice cooked in pineapple juice instead of water.
8/2/16
8/1/16
Black Bean Soup
15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped
Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped
Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.
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