See Also: Pepper-Spiced Beef Skewers and Beans(recipes)
Grilled Spiced Halibut, Pineapple and Pepper Skewers(recipes)
Yoghurt-spiced chicken skewers(recipes)
Mini Marinated Beef Skewers(recipes)
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Stuffed pepper with spiced lamb rice(recipes)
Cajun-Style Beef and Beans(recipes)
Spicy Beef and Pepper Fajitas(recipes)
Beef Casserole with Sweet Pepper and Eggplant(recipes)
Chunky Beef and Pepper Casserole with Noodles(recipes)

Pepper-Spiced Beef Skewers and Beans (recipes)


Pepper-Spiced Beef Skewer and Beans

Yield: Makes 6 servings

Beef is the meat of choice in Northern Mexico, often cooked over an open grill. Using a small portion of meat intermixed with colorful vegetables, these skewers look ample. Beans are a satisfying high-fiber, low-fat side dish sharing the same lively seasoning.





Ingredients:



1-1/2pounds beef tenderloin or boneless beef top sirloin steaks

1large red bell pepper

1large green bell pepper

1large onion, halved

Pepper-Spice Seasoning (recipe follows)

2tablespoons lemon juice

2teaspoons olive oil

3cups cooked and drained Great Northern, navy or pinto beans or 2 cans (16 ounces each) beans, rinsed and drained

1can (28 ounces) no-salt-added stewed tomatoes, drained

2tablespoons packed brown sugar

2tablespoons chopped fresh parsley









Preparation:





1.Cut beef into 3/4- to 1-inch cubes. Cut bell peppers and half of onion into 3/4- to 1-inch squares (you will need 24 to 30 squares of each). Thread peppers and vegetables alternately onto 6 (10- to 12-inch) metal skewers beginning with 1 piece of each vegetable followed by 1 cube meat. Prepare Pepper-Spice Seasoning; combine 2 tablespoons seasoning with lemon juice in small bowl. Brush mixture over beef cubes.2.Spray cold grid with nonstick cooking spray. Prepare grill for direct cooking. Place skewers on grid, 4 to 6 inches from medium-hot coals. Grill 8 to 10 minutes, turning every 2 to 3 minutes, or until meat is grilled to desired doneness.3.Meanwhile, finely chop remaining onion half. Heat oil in medium saucepan over medium-high heat. Add onion and remaining 2 tablespoons spice mixture. Cook and stir 3 minutes or until onion is tender (do not let spices burn). Stir in beans, tomatoes and brown sugar. Cover; cook and stir until heated through. Stir in parsley.







Pepper-Spice Seasoning:

Combine 2 tablespoons minced garlic, 2 teaspoons dried oregano leaves, 2 teaspoons pepper, 1 teaspoon ground cumin and 1 teaspoon ground allspice in small bowl; mix well. Makes 1/4 cup.





Nutritional Information:







Serving Size:







Sodium

41 mg







Protein

19 g







Fiber

7 g







Carbohydrate

37 g







Cholesterol

27 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

19 %







Calories

263









Dietary Exchange:







Vegetable

2







Starch

1-1/2







Meat

2