Black Beans with Figs and Bell Peppers 

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Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 30 mins
Extra Time: 1 hr 30 mins (or until done, if cooking dry beans)

Yield: 4 x ½ cup servings

A variation of baked beans, figs dress up this colorful, sweet and spicy bean dish.
Per serving: 300 calories and 15g fiber
Saves: 100 calories and gains 10g fiber!

Ingredients:

Although Boston Baked Beans are rich in fiber, they can be somewhat high in added sugar. "Black Beans with Figs and Bell Peppers" steps "outside the box", sweetening with luscious figs. Using black beans and topping with colorful veggies, this dish adds texture, taste and adventure to an old favorite.

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
1 1/2 Tbsp corn oil or unsalted butter 1 large onion, chopped 1 large red bell pepper, seeded and chopped 1 large yellow pepper, seeded and chopped 2 cloves garlic, crushed and minced 2 whole cloves 2 tsp ground cumin 1/2 cup minced fresh cilantro leaves 12 medium California figs, sliced 2 tsp fresh lemon juice 1 tsp brown sugar 2 cup cooked black beans

Traditional Recipe
3/4 lb salt pork 2 cup dried navy beans 1/2 tsp dry mustard 1/2 cup molasses 1 Tbsp sugar 1 onion, chopped

Directions:

Melt the butter (or heat the oil) in a large skillet over low heat. Add the onion, bell peppers, garlic, cloves, cumin and cilantro. Cook, stirring often, until the onion softens, about 5 to 10 minutes.

Add the diced figs, lemon juice and brown sugar to the onion-pepper mixture. Add the beans, cover and cook over low heat until the peppers are soft, about 20 minutes, stirring often to prevent sticking.

Serve hot or chilled.

Author:

California Fig Advisory Board
CA Fig Advisory Board

Related Recipes:

Basic Bean Preparation