115.7 Cals 7.1 Protein 21.6 Carbs 0.4 Fats
YIELD:12 SERVINGS
COURSE:Side Dish
CUISINE:Mexican
INGREDIENTS
1 lb dry northern beans, navy beans would work
1 ham hock, about 4 oz
1 small onion, chopped
1 green pepper, chopped
1 bay leaf
2 chicken bouillon cubes, I like Knorr
1 tsp cumin
1/2 tsp Goya adobo
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chopped cilantro
salt
Aji Verde Sauce
10-12 jalapeños, seeded
1/4 cup fresh cilantro
1/4 cup olive oil
4 cloves garlic
1/4 cup white vinegar
1/2 tsp cumin
salt and pepper
1/2 cup fat free sour cream
INSTRUCTIONS
Soak beans in water overnight.
The next day discard water and fill pot with 8 cups of water.
Add 1 onion, pork bone, green pepper and bay leaf and cook in pressure cooker for about an hour.
Remove from heat.
When pressure dissolves, open the lid and add chicken bullion, cumin, and adobo to taste and cook uncovered on medium heat stirring occasionally.
Meanwhile in a skillet, add olive oil, chopped onion, garlic and cilantro, season with a pinch of salt and sauté on medium- low heat until onions are soft.
Add to beans and mix well.
Continue cooking beans about 30-45 minutes, stirring occasionally until beans are thickened to your liking.
Taste for salt and adjust if needed.
Discard bone and bay leaf and serve.
To make the sauce, place all ingredients in a blender and puree until smooth.
Serve over chicken, rice, beans or plantains.
NOTES
Aji Verde Sauce Servings: 16 • Serving Size: 2 tbsp • Old Points: 1 pt • Points+: 1 pt Calories: 41.9 • Fat: 3.6 g • Carb: 2.3 g • Fiber: 0.3 g • Protein: 0.6 g
Serving: 1/2 cup, Calories: 115.7kcal, Carbohydrates: 21.6g, Protein: 7.1g, Fat: 0.4g, Fiber: 6.7gBlue Smart Points:1Green Smart Points:4Purple Smart Points:1Points +:2.5