Sweet & Spicy Jalapeno Black Beans
-1 can black beans, drained & rinsed
-1/2 (12-oz) jar sliced jalapenos or other pickled peppers + 1/2 brine from jar (about 1/3 c. brine)
-1 tsp minced garlic
-1 tsp instant chicken boullion (granules or crushed cube)
-4 artificial sweetner packets (like Splenda, etc.)
-1 or 2 Tbs. steak sauce (I love Country Bob’s) or Worchestershire sauce
-2/3 cup water
Begin by draining and rinsing a can of black beans (recipe can be doubled). Put beans in bottom of small/medium saucepan over LOW burner heat.
To the saucepan, add half of a (12-oz) jar of jalapenos (or other pickled pepper) along with 1/2 of the jar’s brine/vinegar.
Chef’s Note: The easiest way to divide the peppers and brine in half is to first drain the juice into an empty measuring cup (there will be about 2/3 c. juice in the jar), shake half of the peppers into the pot, pour half of the brine over it, and then empty the rest of the measuring cup’s contents back over the jalapenos still in the jar.
Stir in 1 teaspoon minced garlic, 1 teaspoon instant chicken boullion granules (or crushed boullion cube) and 4 artificial sweetener packets (I use Splenda but anything will work).
Mix in 1 or 2 tablespoons steak sauce. Many popular steak sauces are somewhat low-carb to begin with, and in this particular case that one “serving” of sauce is being spread out over several servings of the beans–and also the leftover bean “juice” that won’t even be consumed in the end– so there’s actually no real carb danger here. (Now, if you were slathering loads of it all over a single portion of steak three times a day, that might be horse of a different color. Maybe.)
Pour in 2/3 cup water and stir lightly. Cover saucepan and allow to heat over LOW burner until thoroughly heated. Serve; refrigerate or freeze any leftovers still in the “juice.”
*If you’re not low-carbing it per se (maybe just lowfat?), you can bring those leftover beans out of retirement and give an otherwise “ho-hum” pasta salad an exotic makeover.