About 2 cups white rice, cooked
1/4 cup chopped fresh cilantro leaves
1/2 cup chopped fresh tomatoes
Combine the beans, brown sugar, shallot, celery, orange juice, broth, cumin and cinnamon in the slow cooker. Cook and cover on high for about 1 1/2 hours.
Season with salt and pepper and serve hot, ladled over rice and garnished with the cilantro and tomatoes.
Recipe tested by Bonnie S. Benwick; e-mail questions to food@washpost.com
Per serving (based on 4): 220 calories, 13 gm protein, 40 gm carbohydrates, 2 gm fat, 1 mg cholesterol, 0 gm saturated fat, 757 mg sodium, 12 gm dietary fiber
Mexican Turkey
6 to 8 servings
Turkey thighs emerge moist and tender in this slow-cooker recipe. The spice level is mild enough for young appetites.
2 pounds turkey thighs, skinned
One 8-ounce can tomato sauce
One 4-ounce can chopped roasted green chilis, with their juice
2 medium or 3 small white onions, chopped
