Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 1 teaspoon | Chili oil |
| 1 large | Red onion; thinly sliced |
| 1¾ cup | Vegetable stock |
| 2 cans | Black beans; drained |
| 4 ounces | Mild green chiles; diced |
| 2 teaspoons | Prepared mustard |
| 1 tablespoon | Cornstarch |
| Salt and pepper; to taste |
Saute the onion in the oil until very well browned.
Set aside ¼ cup of the stock. Add the remaining stock, beans, chilies, mustard, and seasonings. Heat to boiling.
Stir the cornstarch into the reserved broth. add the mixture to the beans, and cook until the sauce is clear and thickened, about 5 minutes.
Serve over cooked grain of your choice.
Per serving: 466 Calories; 7g Fat (13% calories from fat); 25g Protein; 80g Carbohydrate; 1mg Cholesterol; 762mg Sodium Food Exchanges: 5 Starch/Bread; 1 Lean Meat; 1 Vegetable; 1 Fat Recipe by: The Vegetarian Way, Mark & Virginia Messina Converted by MM_Buster v2.0l.