From Ellen Kanner’s Edgy Veggie

Main Dish

Friendly Broccoli and Black Beans With Sherry

This easy sherry-splashed dish would love to be friends with crusty bread and a green salad.

1 tablespoon olive oil

3 cloves garlic, chopped

1 red pepper, chopped

1 stalk celery, chopped

1 teaspoon cumin

1 pint grape tomatoes, halved or 1 large tomato, chopped

1 head of broccoli, broken into florets

3 tablespoons sherry

2 cups cooked black beans or 1 (15-ounce) can, drained

1 bunch cilantro, chopped

Sea salt and fresh ground pepper to taste

A handful pepitas (pumpkin seeds) for garnish (optional)

Heat olive oil in a large pot over medium heat. Add garlic, pepper and celery. Cook, stirring occasionally, for 5 to 7 minutes, or until vegetables soften and turn translucent.

Add cumin, grape tomatoes and broccoli, stirring gently to combine. Add sherry and stir again. Cover pot, reduce heat to medium low and continue cooking for about 10 minutes, until broccoli is al dente but still a healthy, bright green.

Gently mix in black beans. Cover and heat through, another 10 minutes or so.

Add chopped cilantro, season with sea salt and pepper. Top with optional pepitas, if desired. Makes 4 servings.

Per serving: 196 calories (19 percent from fat), 4 g fat (0.6 g saturated, 2.6 g monounsaturated), 0 cholesterol, 10 g protein, 30 g carbohydrates, 10 g fiber, 95 mg sodium.