PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.
1 (1-pound) package dried black beans
3 cups fat-free, lower-sodium chicken broth
2 cups finely chopped onion (about 1 large)
1 tablespoon chopped chipotle chile, canned in adobo sauce
1 teaspoon salt
4 garlic cloves, minced
1 tablespoon fresh lime juice
4 ounces crumbled queso fresco (about 1 cup)
1/2 cup chopped fresh cilantro
1/2 cup unsalted pumpkinseed kernels
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.
Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.
Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.
Serving Size: 14
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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