Recipe: Mexican Beans and Greens (no meat, blender)

MEXICAN BEANS AND GREENS

1 small white onion, coarsely chopped, about 1 cup
2 to 3 canned chipotle chile peppers*
3 garlic cloves, coarsely chopped
2 tablespoons chili powder
2/3 cup vegetable broth, or water
1 tablespoon canola oil
2 cans (8-ounces each) black beans
3 cups cooked mustard greens, collards, or kale, or 1 (10-ounce) package frozen greens
1/3 cup chopped cilantro leaves, for garnish

Place the onion, chiles, garlic, and chili powder in a blender. Add the vegetable broth, or water, and process to a rough puree.

Heat the oil in a small Dutch oven over medium high heat. Add the pureed chiles and onion. Cook, stirring occasionally, until the mixture thickens, about 5 minutes.

Add the beans, with their liquid. Cook over medium heat, stirring occasionally to keep the beans from sticking, for 15 minutes so the beans absorb the flavor of the seasonings.

Heat the greens in a microwave or in a pan with just enough water to steam them. If using frozen greens, cook according to package instructions, and drain.

TO SERVE:
Divide the greens among 4 shallow soup bowls. Ladle in a cup of the beans. Sprinkle the cilantro over the beans, and serve. If desired, pass a plate of warm corn tortillas; roll the beans and greens in the tortillas, or tear them in small pieces and mix the tortillas with the beans.

*If canned chipotle peppers, usually in adobo sauce, are not available, soak dried chipotles in water to soften, seed and coarsely chop, then proceed as directed.

Each of the four servings contains 241 calories and 7 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research