• 1/2 tsp. ground cumin
• 1/2 tsp. ground cardamom
• 1 Tbs. plus 1 tsp. olive oil
• 2 onions, cut into 1/2 inch pieces
• 2 cups Italian style peeled tomatoes, drained and sliced
• 1 lb. canned black beans, drained
• 4 top sirloin steaks, about 1/4 lb. each

Combine cumin, cardamom, and salt and pepper to taste in a bowl and set aside. Heat half the oil in a heavy nonstick skillet over medium heat. Sauté onions 4 minutes, stirring occasionally. Stir in tomatoes, spice mixture, and beans. Cover and simmer 6 minutes, or until onions are tender. Transfer onion mixture to a platter and keep warm. Wipe skillet clean with a paper towel. Add remaining oil and heat over medium high heat. Sauté steaks 3-4 minutes per side for medium-done meat. Season with salt and pepper to taste. Serve steaks over tomato sauce and beans.

Per serving: calories 455, fat 15.3g, 30% calories from fat, cholesterol 112mg, protein 47.3g, carbohydrates 32.0g, fiber 10.2g, sugar 11.9g, sodium 372mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 1.3, Lean meat: 0.0, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 5.0

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Burgundy.