1 c. dried black beans, soaked overnight
3 c. water
1/2 c. chopped fresh basil
1 sm. hot chili pepper, minced
1 tbsp. olive oil
2 cloves garlic, minced

Drain the beans. Place in a 2 quart saucepan with the water. Bring to a boil, cover loosely and simmer until tender, about 1 hour. Drain, reserving the liquid. Return the beans to the saucepan. Add the basil, pepper, oil, garlic and enough of the reserved liquid to cover.

Bring to boil, reduce the heat and simmer for 30 minutes, or until the beans are tender and the liquid thick. Serves 4.

Per serving: 200 calories, 4.1 g. fat (18% of calories), 5.1 g. dietary fiber, 10.7 g. protein, 0 mg. cholesterol, 3 mg. sodium.