Beans and Latin Greens with Mojo
Recipe from Better Homes and Gardens

The lively blending of black beans, peppers, and mojo, a citrus-flavored Cuban sauce, revs up the palate. Considered a condiment, mojo is splashed on everything from vegetables to grilled fish.


Beans and Latin Greens with Mojo

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Servings: Makes 4 servings.
Total Time: 30 mins
Related Categories: Cuisines - Vegetarian, Greens, Low Fat
 
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Ingredients
  • 6  cups
    kale or white flowering kale, washed and torn
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  • 3 to 5 
    cloves garlic, minced
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  • 1 
    medium onion, thinly sliced
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  • 2 to 3  teaspoons
    pickled jalapeno pepper, chopped
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  • 1 
    small red or orange sweet pepper, chopped (1/2 cup)
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  • 1  tablespoon
    olive oil
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  • 1/4  cup
    orange juice
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  • 1  tablespoon
    lemon juice
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  • 1  15-ounce
    can black beans, rinsed and drained
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  •   Dash
    salt and pepper
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  • 3  cups
    hot cooked rice or lentils
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Directions
1.
Place greens in a Dutch oven or large saucepan. Add water to cover; bring to boiling. Reduce heat and simmer, covered, 15 minutes or until tender. Drain. Cool slightly; set aside.
2.
Meanwhile, cook garlic, onion, jalapeno pepper, and sweet pepper in olive oil in a small saucepan, covered, over low heat about 5 minutes or until tender. Add orange juice and lemon juice; bring to boiling. Pour over chopped greens; toss to coat. Combine greens mixture and black beans. Season to taste with salt and pepper. Serve over cooked rice or lentils. Makes 4 servings.
Nutrition information
Calories 281, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 312 mg, Carbohydrate 54 g, Fiber 7 g, Protein 12 g. Daily Values: Vitamin A 36%, Vitamin C 60%, Calcium 0%, Iron 25%. Percent Daily Values are based on a 2,000 calorie diet
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