Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Water or vegetable stock 1 ts Ground black pepper
1 c Polenta 1 ts Ground basil or oregano
1 tb Ground cumin 3 tb Chopped scallions

-------------------SUN-DRIED TOMATO PESTO------------------------
1/2 c Softened sun-dried tomatoes 1/4 c Chopped Italian parsley
2 Gralic cloves, minced 1 ts Capers
1/4 c Balsamic vinegar 1 ts Balsamic vinegar
1/2 c Chopped fresh basil 1 lg Fresh tomato, seeded

------------------------BLACK BEANS-----------------------------
2 c Cooked black beans 1 tb Black pepper
4 Garlic cloves, minced 1 ts Ground cumin
1 Jalapeno pepper,seed mince 1/2 c Dry sherry
1/2 Red onion, minced

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the
basil and scallions. Set aside. Add all the ingredients for the
Sun-dried tomato pesto to the blender and process at high speed until
well blended and smooth. Pout into a bowl and set aside. In a large
saucepan or skillet, cook the garlic, jalapeno, onion, pepper, and
cumin in the sherry for 3 minutes until soft. Add thecooked black
beans and continue to heat until hot. Add vegetable stack if moister
beans are desired. Serve thepolenta with the black beans spooned
over. Garnish with the tomato pesto.

Serving Size: 1 1/2 cups 265 calories 1.9 grams fat 0 mg cholesterol
33.4 mg sodium

From Eat More, Weigh Less by Dean Ornish. Recipe by Tracy Pikhart
Ritter. Typed for you by Laura Canada.
Submitted By LAURA CANADA On 11-01-94

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