The American Institute for Cancer Research believes that the phytochemicals saponins, protease inhibitors and phytic acid found in beans may protect our cells from damage that can lead to cancer.
Makes 4 servings. Recipe is by Cynthia Nobles.
1 (15-oz.) can black beans, with juice
1 (8-oz.) can tomato sauce
1 medium onion, finely chopped
1 stalk celery, chopped
3 cloves garlic, chopped
2 tbls. chopped fresh cilantro
2 tbls. minced fresh basil
2 tsp. minced fresh oregano or marjoram
1½ tsp. ground cumin
½ tsp. salt
¼ tsp. black pepper
Large pinch cayenne pepper
Combine all ingredients in a medium saucepan. Bring to a boil and simmer, covered, over low heat until onions are soft and translucent, about 20 minutes, stirring occasionally. Remove cover and simmer until thick, stirring often, about 5 minutes more.