Biggest Loser Blackeye Peas with Mushrooms

By shelle

Ingredients

• 3 teaspoons olive oil, divided
• 1 cup chopped onion
• 1 Tablespoon chopped garlic
• 1 1/2 cups (14.5 ounce can) diced fire-roasted tomatoes
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili flakes (optional)
• 1 1/2 cups cooked beans (black, red, white, pinto or black-eyed peas or lentils or a 16 ounce of cooked beans, rinsed and drained) I Used canned black-eyed peas
• 3 cups sliced mushrooms (brown, white, cremini or Shiitake)
• 1/4 cup roughly chopped cilantro

Preparation

Step 1

In a large nonstick saute' pan, heat 1 teaspoon of the oil over medium high heat. Add the onion and saute for about 5 minutes or until softened but not browned. Add garlic and cook for one minute longer but do not brown the garlic, it makes it bitter.

Add tomatoes and spices and simmer for about 5 minutes. Add beans and simmer for 5 minutes longer. Transfer to a 3 or 4 quart saucepan and keep warm.

Clean saute pan, add remaining 2 teaspoons of oil and heat over medium high heat. Add the mushrooms and saute for about 4 minutes or until the mushrooms are just cooked and have lost their water. Add mushrooms to beans along with chopped cilantro. Season to taste and serve immediately. You can service this over brown rice or a mixed rice that contains brown and long grain rice.

1 cup contains:
200 Calories
4.5 g Total fat
Sat Fat g < 1 g
8 g Dietary Fiber
10 g Protein
9 g Sugar