• 2 Tbs. olive oil
• 2 tsp. garlic, crushed
• 1 Tbs. plus 1 tsp. green onions, finely chopped
• 2 cups cooked black beans, if using canned, thoroughly rinsed and drained
• 1/2 tsp. chili powder, (not pure cayenne)
• 1/2 tsp. crushed red pepper
• 1/2 tsp. Kosher salt
• 2 Tbs. fresh mint leaves, chopped, or 2 tsp. dried
• 1/4 lb. soft chevre, (white goat cheese)
• 1/3 cup whipping cream
• 1 Tbs. fresh mint leaves, chopped, or 1 tsp. dried, for garnish

In a non-stick skillet (big enough to hold everything), over medium heat, sauté garlic and onion in oil until they are softened, about 5 minutes. Mix beans with chili powder, chili pepper, salt, and mint. With an electric mixer or processor, chop/mash the mixture until it is soft but still a little chunky. Transfer it to the skillet. Cook the beans at medium high heat, until they have lost some moisture and a crust has formed on the bottom, 6-8 minutes. While the beans are cooking, whisk the cream and cheese together into a thick, sour-cream-like sauce. When the crust has formed, slide the beans out of the pan onto a warm serving plate, or divide portions with a spatula and put them onto warmed plates. To serve: Put a dollop of sauce over the beans, sprinkle remaining chopped mint leaves over the sauce, and serve immediately.

Per serving: calories 319, fat 20.5g, 57% calories from fat, cholesterol 40mg, protein 13.1g, carbohydrates 21.8g, fiber 8.7g, sugar 5.2g, sodium 306mg, diet points 6.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.1, Fruit: 0.0, Bread: 1.3, Lean meat: 0.7, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 0.0

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