ONLINE EXTRA — TOMATILLO RECIPES: Beef with Beans and Tomatillos . . . Southern Fried Chicken Nachos with Peach Pecan Salsa . . . Tomatillo Pork Tenderloin with Apples, etc.

Beef with Beans and Tomatillos

1 to 1½ pounds lean beef eye of round, cut into 1 to 1½-inch cubes

4 teaspoons Worcestershire sauce

3 to 4 drops hot pepper sauce

2 medium tomatoes, coarsely chopped, plus additional for garnish, optional, divided

9 to10 tomatillos, husks removed, washed and coarsely chopped

1 tablespoon dry minced garlic

2 jalapeno peppers, seeded and chopped

3 tablespoons chopped cilantro plus additional for garnish, divided

¼ teaspoon pepper

2 16-ounce cans reduced sodium pinto beans, rinsed and drained

2 whole wheat pita breads, warmed and sliced into wedges, optional

Chopped onion or green onion, optional, for garnish

Place beef cubes in zip-top plastic food bag; add Worcestershire sauce and hot pepper sauce, seal and toss to coat.

Place 2 chopped tomatoes, tomatillos, garlic, jalapeno peppers, 3 tablespoons cilantro and pepper into a medium-sized slow cooker. Pour beef, with any collected Worcestershire sauce mixture, over tomato mixture. Cover and cook on low setting 7 to 9 hours, or until beef is done and tender.

Lift beef out of slow cooker, place in bowl, cover and keep warm. If any fat collects over vegetables and liquid, skim fat to remove. Carefully ladle vegetables and liquid into a blender or food processor. (Any time you blend a hot liquid, remove the center from the cover of the blender to vent and allow hot steam to safely escape.) Process or blend until smooth. Pour puree back into slow cooker. Stir in beef and beans. Cover and cook on high setting 30 minutes.

To serve, ladle into bowls and accompany each with wedges of pita bread, if desired. Gar-nish each serving with a sprinkling of fresh minced cilantro, chopped tomato and chopped onion, if desired.

Yield: Serves 4.

Approximate nutritional analysis per serving, with pita bread: 540 calories, 30 percent of calories from fat, 18 grams fat (7 grams saturated), 69 milligrams cholesterol, 58 grams car-bohydrates, 38 grams protein, 453 milligrams sodium, 12 grams dietary fiber.

Southern Fried Chicken Nachos with Peach Pecan Salsa

½ cup chopped pecans

3 ripe peaches, peeled, pitted, and coarsely chopped or 2, 15-ounce cans peach slices, drained and coarsely chopped

1 small red onion, chopped (about ½ cup)

1 small jalapeno pepper, seeded and finely chopped (optional)

¼ cup snipped fresh cilantro

2 tablespoons lime juice

1 8-ounce package cream cheese, softened

¼ cup dairy sour cream

1 teaspoon ground black pepper

½ teaspoon ground cumin

2 tablespoons lime juice

1 7-ounce can salsa verde (tomatillo salsa) or ½ of a 16 jar salsa verde

8 corn tortillas

1½ cups peanut oil

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon ground coriander

2/3 cup Tostitos Southwestern Ranch Dip (about ½ of a 15-ounce jar)

1 pound chicken breast tenderloins

In a small saucepan heat pecans over medium heat until toasted, stirring frequently. Cool.

In a large bowl combine nuts, peaches, onion, jalapeno pepper (if desired), cilantro and 2 tablespoons lime juice. Set aside.

In a medium bowl beat cream cheese, sour cream, 1 teaspoon pepper, ½ teaspoon cumin and 2 tablespoons lime juice with an electric mixer on low to medium speed until smooth. Stir in salsa verde. Set aside.

In a large skillet, heat oil over medium heat about 10 minutes or until a piece of bread dropped into oil sizzles. Add one tortilla and fry 1½ to 2 minutes or until crisp and golden, turning once. Drain on paper towels. Repeat with remaining tortillas. Reserve oil in skillet.

In a shallow dish combine flour, salt, ½ teaspoon pepper, paprika, ¼ teaspoon cumin and coriander. Pour ranch dip into another shallow dish. Dip chicken pieces in dip to coat (mix-ture will be thick), then dip in flour mixture to coat. Add 4 or 5 at a time to hot oil in skillet and fry about 5 minutes or until browned and no longer pink, turning once. Drain on paper towels.

To serve, place a tortilla on each plate; spread about 2 tablespoons cream cheese sauce over each. Add 2 chicken tenders and top with salsa. (See note.)

Yield: Serves 4.

Note: Leftover cream cheese mixture can be stored, covered, in refrigerator up to 3 days. Serve as dip with chips or vegetables.

Tomatillo Pork Tenderloin with Apples

1 pound (8 to 10) tomatillos, husked and rinsed

3 garlic cloves, peeled

1 small fresh jalapeno chili, stemmed and roughly chopped

2/3 cup chopped cilantro (loosely packed), plus sprigs for garnish

1½ teaspoons salt, divided

1¼ pounds (3 large) apples, preferably a firm cooking apple like Gala

2 whole pork tenderloins, about 2 pounds total

1 tablespoon olive oil

½ cup Mexican crema (look in the dairy section of larger supermarkets or Hispanic mar-kets) or sour cream

Preheat broiler. Lay the tomatillos in a 13-by-9-inch metal baking pan (line pan with foil for easy cleanup) and place about 4 inches below the hot broiler. When the tomatillos are soft and splotchy brown/black on one side, about 5 minutes, turn them over and roast the other side, about 5 minutes more. Remove and turn oven temperature to 425 degrees.

Turn on the food processor, fitted with the steel blade, and drop garlic cloves through the feed tube one at a time. Add chili pieces and run the processor until chopped. Stop the processor and remove the lid. Scrape in tomatillos and all the juice in pan. Add cilantro and 1 teaspoon of the salt. Secure lid, pulse a few times, then run the processor until the mixture is smooth.

Peel and core the apples. Cut into ¼-inch pieces.

Pour sauce into pan in which you broiled the tomatillos. Add apple pieces and stir to com-bine. Lay pork tenderloins in sauce and roll to lightly coat. Fold under the small end of each tenderloin to create an even thickness. Brush with olive oil. Sprinkle with remaining ½ tea-spoon of salt. Bake 25 to 35 minutes, or until internal temperature reaches 155 degrees.

Use tongs to move pork to cutting board. Stir crema (or sour cream) into the sauce in the pan. Taste and add more salt if necessary. Spoon sauce over bottom of a serving platter. Cut tenderloins into 1/2-inch slices (they look prettiest if you slice diagonally on a bias, creating oval pieces). Arrange slices over the sauce and decorate with cilantro sprigs.

Yield: Serves 6.

Approximate nutritional analysis per serving: 289 calories, 9 grams fat, 20 grams carbohy-drates, 33 grams protein, 98 milligrams cholesterol, 616 milligrams sodium, 4 grams dietary fiber, 27 percent of calories from fat.

Cumin-Crusted Pork Tenderloin with Charred Tomatillo Sauce

4 tablespoons toasted cumin seeds, divided (see note)

3 pork tenderloins, cleaned of fat (silver skin)

1 tablespoons canola oil

1½ teaspoon kosher salt, or coarse sea salt

Freshly ground black pepper

FOR THE SAUCE:

1 jalapeno

4 poblano peppers

8 tomatillos, paper husks removed

1 small yellow onion, peeled and left whole

2 garlic cloves

1 tablespoons sugar

1 bunch cilantro including stems, washed

Salt and freshly ground black pepper to taste

Lime wedges for garnish

Using a spice grinder, or mortar and pestle, combine 1 tablespoon of the cumin seed with the salt and grind until fine. Rub the tenderloins with canola oil and season with the cumin salt and pepper.

Spread the remaining cumin seeds on a piece of plastic wrap, and roll the tenderloins in the seeds to coat them. Allow the tenderloins to marinate in the refrigerator for 2 hours.

On a hot grill, char the jalapeno, poblanos, tomatillos and onion until evenly blistered on all sides. Remove the tomatillos and peppers and place peppers in a Ziploc-style bag to steam until cooled.

Lower the grill temperature, or if using a charcoal grill, move the onion to a cooler spot on the grill. Allow the onion to continue cooking until softened, about 3 to 5 minutes.

Peel the peppers and place them with the onion and tomatillos in a blender and puree. Add the garlic, sugar, cilantro and salt and pepper and puree until smooth.

Cook the tenderloins over medium-high heat, 3 to 5 minutes per side for medium. Remove from the grill and allow the tenderloins to rest for 5 minutes. Slice on the bias, and serve with the sauce and a few lime wedges for garnish.

Serves 6.

Note: To toast cumin seeds, heat in dry pan over medium heat until fragrant.

Approximate nutritional analysis per serving: 290 calories, 10 grams fat (2 grams satu-rated), 480 milligrams sodium, 12 grams carbohydrates, 69 milligrams calcium, 38 grams protein, 102 milligrams cholesterol, 3 grams dietary fiber.

Turkey Hash

3 teaspoons extra-virgin olive oil (divided use)

¾ pound chopped cooked turkey breast (about 3 cups)

2 cups leftover vegetables (green beans, sweet potatoes or other)

1 cup tomatillo salsa

1 cup shredded sharp reduced-fat Cheddar cheese

2 whole wheat rolls.

2 eggs

Heat toaster oven to 350 degrees.

Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the turkey, vegetables and salsa. Cook, stirring, 2 to 3 minutes to warm through. Scatter the cheese on top and cover with a lid. Cook 1 minute or until cheese melts.

Place rolls in oven to warm.

Meanwhile, heat the remaining 2 teaspoons oil in a second skillet over medium-high heat. Crack the eggs into the skillet. Fry until desired doneness.

Spoon hash onto 2 plates and top each portion with a fried egg. Serve with rolls.

Yield: Serves 2.

Approximate nutritional analysis per serving: 625 calories, 26 percent of calories from fat, 18.1 grams fat (5.5 grams saturated, 8.7 grams monounsaturated), 339 milligrams cholesterol, 68.2 grams protein, 44.7 grams carbohydrates, 8.1 grams fiber, 1,256 milligrams sodium.

Chicken Burrito Bake

4 cups shredded cooked chicken

1 cup tomatillo salsa or 1 (7-ounce) can salsa verde

1 2-cup package shredded Mexican-style cheese blend

8 to 10 (8-inch) flour tortillas

2 10-ounce containers refrigerated Alfredo pasta sauce

Optional garnishes: Shredded lettuce, diced avocado or chopped cilantro leaves

Preheat oven to 375 degrees. Place chicken, tomatillo salsa and ½ cup of cheese in a large mixing bowl. Stir to combine.

Spoon about ½ cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13-by-9-inch baking dish. Repeat with remaining tortillas and chicken mixture.

Combine pasta sauce and remaining 1½ cups cheese in the mixing bowl. Spread over the burritos.

Bake until sauce is bubbling and browned in spots, 20 to 25 minutes. Remove from oven and cool 10 minutes. Top with lettuce, avocado or cilantro if desired.

Yield: Serves 8.

Quick and Easy Salsa Verde

1 pound (10 to 12) fresh tomatillos, husked and washed

2 serrano chilies (or one large jalapeno), stemmed (seed for a milder salsa)

½ onion, roughly chopped

1 clove garlic, peeled and stemmed

10 sprigs fresh cilantro, roughly chopped

2 tablespoons fresh mint, roughly chopped

2 tablespoons fresh tarragon, roughly chopped

2 tablespoons fresh lime juice

¾ teaspoon kosher salt

1 avocado, pitted and peeled (optional)

Boil the tomatillos in water to cover until they turn drab green and tender, about 6 to 8 minutes. Drain. Allow tomatillos to cool slightly before placing in a blender or a food proc-essor. Add the chilies, onion, garlic, herbs, lime juice and salt. Pulse-chop until the tomatillo liquid is well distributed, then blend to a rough puree. Add the avocado, if desired, and puree until smooth. Refrigerate for 2 to 3 days.

Marinated Scallops with Roasted Tomatillo Salsa

FOR MARINATED SCALLOPS:

3 tablespoons extra-virgin olive oil

1 teaspoon freshly grated lime zest

1 tablespoon fresh lime juice

1 tablespoon minced garlic

½ teaspoon dried red pepper flakes

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

24 large sea scallops, about 1½ ounces each

FOR ROASTED TOMATILLO SALSA:

1 small yellow onion, cut crosswise into ½-inch slices

Extra-virgin olive oil

8 medium tomatillos, about ½ pound total, husked, rinsed

1 medium poblano chili; see cook’s notes

¼ cup lightly packed fresh cilantro leaves and tender stems

1 medium garlic clove, peeled, crushed

½ teaspoon brown sugar

½ teaspoon kosher salt

Cook’s notes: Use caution when working with fresh chilies; do not touch face or eyes and wash hands and work surfaces carefully afterward.

This recipe calls for grilling over direct heat, meaning that there is a heat source directly under the grill grate.

If using wooden skewers, soak them in water 30 minutes; drain.

Prepare marinade: In small bowl, whisk 3 tablespoons olive oil, lime zest and juice, minced garlic, pepper flakes, kosher salt and pepper. Rinse scallops under cold water. Re-move and discard small, tough side muscles from scallops. Place scallops in bowl with mari-nade and toss to evenly coat. Cover bowl and refrigerate 30 minutes.

Meanwhile, prepare salsa: Lightly brush onion on both sides with olive oil (or spray). Grill onions, tomatillos and chili on direct heat until lightly charred all over, 6 to 8 minutes, turn-ing once or twice. Transfer onions and tomatillos to blender or food processor and place chili on work surface. When chili is cool enough to handle, remove and discard skin, stem and seeds. Add chili to onion and tomatillos in blender, along with remaining salsa ingredi-ents. Process until fairly smooth. Taste and adjust seasoning as needed.

Remove scallops from bowl and discard marinade. Thread scallops through their sides onto skewers so scallops lie flat. Grill over direct heat until just opaque in center, 4 to 6 minutes, turning once. Serve warm with salsa.

Yield: Serves 4.

Approximate nutritional analysis per serving: 722 calories, 44 percent of calories from fat, 38.1 grams, 31.2 grams protein, 76.5 grams carbohydrates, 0.8 grams fiber, 908 milligrams sodium, 29 milligrams calcium.

Salsa Verde with Avocado and Tomatillo

4 tomatillos, husked, washed well and cut in half

1 serrano chili

2 ripe Hass avocados, peeled and pitted

Juice of 1 lime

2 cloves garlic, minced

8 scallions, minced

5 sprigs cilantro, heavy stems removed, leaves minced

Salt, to taste

Preheat oven broiler. Place tomatillo halves, skin sides up, and serrano chili in a baking dish and broil 7 to 10 minutes until well browned. Remove and cool.

Mash avocados in a large bowl with lime juice. Add garlic, scallions and cilantro. Remove any blackened skin from tomatillos, chop them and add to the avocado mixture. Seed roasted serrano chili, chop and add to salsa. Season with salt.

Yield: Serves 4.

Approximate nutritional analysis per serving: 124 calories, 73 percent calories from fat, 10 grams fat (1 gram saturated), no cholesterol, 9 grams carbohydrates, 6 grams total fiber, 2 grams protein, 9 milligrams sodium.

Pork Stew in Tomatillo Sauce

3 pounds tomatillos, husked and rinsed

6 to 8 serrano chilies, stemmed and seeded

1 white onion, chopped

2 cloves garlic, minced

1 corn tortilla, chopped

2 cups chicken stock, plus more as needed

Pinch ground fennel

3 tablespoons vegetable oil

2½ pounds lean pork stew meat, cut into 1½-inch cubes

2 tablespoons chopped cilantro

Salt

4 ounces Mexican queso fresco or feta cheese, crumbled (optional)

To prepare vegetables: Preheat broiler. Put tomatillos, chilies, onion and garlic on baking sheet. Broil, turning occasionally, for 5 to 7 minutes or until blackened. Remove from broiler. Transfer to cutting board. When cool enough to handle, chop vegetables.

To make sauce: Transfer vegetables to blender. Add tortilla, chicken stock and fennel. Pu-ree until almost smooth. Add more stock as needed to reach consistency you prefer.

To prepare meat: Heat large saute pan over medium-high heat. Add oil. Working in batches if necessary, add pork. Cook, turning cubes, for 8 to 10 minutes or until browned on all sides.

To assemble and cook: Using tongs, transfer meat to slow cooker. Add sauce and cover. Cook on low for 6 to 8 hours or until meat is very tender. About 10 minutes before serving, stir in cilantro and salt to taste.

To serve: Transfer to serving dish. Sprinkle with cheese. Serve immediately.

Yield: Serves 4 to 6.

Grilled Chicken with Tortillas and Tomatillo Sauce

Canola oil for frying

10 6-inch white corn tortillas, each cut into 6 equal wedges

2 chicken breasts, skin-on without bones

Olive oil for brushing

½ teaspoon salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

2 cups Tomatillo Sauce (see recipe)

½ cup heavy whipping cream

2 teaspoons honey, or to taste

1 cup drained, canned black beans, pureed with 1/3 cup chicken broth (see cook’s notes)

½ cup shredded soft manchego cheese, for garnish

Optional garnishes: Crema Mexicana or sour cream mixed with a little heavy whipping cream (see cook’s notes); Grated cotijacheese or grated Parmesan cheese

Line baking sheet with paper towels; set next to stove. In large, deep skillet or Dutch oven, heat 2 inches of canola oil over medium-high heat until it reaches 350 degrees on a deep-fat frying thermometer. Working in batches, fry tortilla wedges until crisp and golden brown, turning occasionally, about 1½ to 2 minutes. Use a slotted spoon to remove chips; drain on baking sheet lined with paper towels.

Adjust oven rack to 6 to 8 inches below broiler element; preheat broiler. Place chicken, skin-side up, on broiler pan and brush with olive oil; season with ½ teaspoon salt and ¼ tea-spoon pepper. Broil until browned, about 10 minutes. Turn and broil until cooked through, 15 to 20 minutes. Set aside.

In large, deep skillet or Dutch oven, bring tomatillo sauce to simmer over medium heat. Stir in cream, honey, and salt and pepper, to taste. Keep warm.

Cut chicken crosswise into diagonal slices. Add chips to tomatillo sauce mixture and gen-tly toss to coat. In center of 4 large plates, spread ¼ cup black bean puree. Top with coated chips and arrange chicken on top, or fan chicken, overlapping, around circumference of tortilla mixture. Garnish with manchego cheese. If desired, drizzle plates with Crema Mexi-cana and sprinkle with cotija cheese or Parmesan.

Yield: Serves 4.

Approximate nutritional analysis per serving, without optional garnishes: 635 calories, 55 percent of calories from fat, 38.5 grams fat (4.8 grams saturated), 24 grams protein, 52 grams carbohydrates, 9.77 grams fiber, 44 milligrams cholesterol, 1,092 milligrams sodium, 146 milligrams calcium.

Tomatillo Sauce

1 pound fresh tomatillos

1 tablespoon canola oil, or more as needed

½ cup chopped white onion

1 large clove garlic, coarsely chopped

2 fresh serrano chilies, seeded, chopped (see cook’s note)

¼ teaspoon salt, plus more to taste

1/8 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon chopped fresh cilantro leaves

Remove papery husks from tomatillos; rinse and dry with paper towels to remove sticki-ness.

In large, deep skillet, heat oil over medium-high heat. Add tomatillos and onion; cook until lightly browned and softened, about 10 minutes. Add garlic, chilies, salt and pepper; cook until garlic is lightly browned, about 2 minutes. Remove from heat.

Spoon mixture into blender and add cilantro (if using a small blender, divide mixture into batches). Blend until pureed. Add salt and pepper to taste. May be made in advance and refrigerated, well sealed, for as long as 3 days.

Yield: About 2 cups

Cook’s notes: Use caution when working with fresh chilies. Wash hands and work surface thoroughly upon completion and do not touch face or eyes.

Approximate nutritional analysis per ½-cup serving: 80 calories, 53 percent from fat, 4.7 grams fat (0.3 grams saturated), 2 grams protein, 10 grams carbohydrates, 2.71 grams fiber, no cholesterol, 136 milligrams sodium, 16 milligrams calcium.

Barbecue-Glazed Alaskan Salmon with Tomatillo Salsa Verde

2-pound fillet of salmon trimmed of fatty tissue but with skin on

Sea salt

Freshly ground black pepper

½ up of your favorite barbecue sauce

4 large sprigs of fresh cilantro, for garnish

Roasted tomatillo salsa verde, recipe follows

Preheat the grill or broiler to 400 degrees.

Lay the salmon fillet on a foil-lined cookie sheet. Season with salt and pepper. Brush the barbecue sauce over the salmon. Place on the grill and close the cover or place under the broiler about 4 inches from the heat source. Cook to desired doneness. (About 20 minutes for medium.)

Remove from heat. Using large spatulas, lift salmon to a platter. Garnish platter and fillet with sprigs of cilantro. Serve with roasted tomatillo salsa verde.

Roasted Tomatillo Salsa Verde

10 medium tomatillos

1 green bell pepper, stem and seeds removed

3 tablespoons extra-virgin olive oil

2 whole cloves garlic, peeled

2 tablespoons fresh lime juice

1 ripe avocado, diced

½ cup fresh cilantro leaves, chopped

1 jalapeno, roasted, peeled and diced (optional) or Tabasco sauce, to taste

Salt to taste

Preheat broiler oven to 450 degrees. Remove the tomatillo husks. Rinse and place to-matillos in an ovenproof dish without overlapping. Lay the green pepper skin side up on the pan with tomatillos. Broil until all are blackened on the outside, but tender on the inside, turning so that all sides get blackened (approximately 10 to 15 minutes). Remove and allow to cool.

Peel away blackened skin. Chop the tomatillos and green pepper into a chunky dice. In a small skillet, heat the olive oil with garlic over medium heat, cooking until tender (about 5 minutes). Remove from heat. Combine tomatillos, green pepper, lime juice and garlic olive oil in a food processor and process until coarse. Add the avocado, cilantro and jalapeno, processing to coarsely combine all ingredients. Season with salt.

Yield: Serves 4.

Approximate nutritional analysis per serving: 524 calories, 32 grams fat, 15 grams carbohy-drates, 44 grams protein, 115 milligrams cholesterol, 352 milligrams sodium, 55 percent of calories from fat.

Salsa Verde

15 tomatillos

3 jalapenos (5 to 6 for extra spicy salsa)

½ bunch fresh cilantro

4 cups cool water

Salt to taste

Peel and wash tomatillos. Remove stems from jalapenos. Repeat boiling and blanching process used for salsa roja. Cut tomatillos in large chunks, removing cores. Wash cilantro, remove stems. In a large blender or food processor, blend all ingredients until mixture reaches a soup-like consistency, adding more water if necessary.

Chilled Tomatillo Soup with Black Bean Crème Fraiche

¼ cup heavy cream

¼ cup sour cream

½ cup pureed black beans (use canned or fresh cooked)

½ cup chopped tomatoes

½ cup chopped scallions

Salt and pepper to taste

15 tomatillos, peeled and rinsed

2 tablespoons olive oil, plus additional oil to coat tomatilloes

1 large white onion, diced

3 teaspoons chopped fresh garlic

2 poblano chili peppers, dried

1 teaspoon cumin

1 cup water

½ cup heavy cream

½ cup fresh cilantro, finely chopped

Salt and pepper to taste

FOR CRÈME FRAICHE:

Whisk together ¼ cup cream, sour cream and black beans in small bowl. Fold in tomatoes and scallions. Season to taste. Set aside.

FOR SOUP:

Preheat oven to 450 degrees. Lightly coat tomatilloes with olive oil and roast on baking sheet until soft, 10 to 15 minutes.

In a medium soup pan, heat 2 tablespoons olive oil over medium heat until oil shimmers, about 2 minutes. Add onion, garlic, peppers and cumin and saute until soft, about 5 minutes.

Add water and roasted tomatillos. Mix well.

Puree tomatillo mixture in blender until smooth. Add ½ cup cream and pulse just to mix. Fold in cilantro. Season to taste. Chill thoroughly.

To serve, ladle soup into shallow bowl. Top with a dollop of creme fraiche.

Yield: Serves 4.

Approximate nutritional analysis per serving (soup only): 240 calories, 69 percent of calo-ries from fat, 20 grams fat (8 grams saturated), 40 milligrams cholesterol, 16 grams carbohy-drates, 4 grams protein, 24 milligrams sodium, 4 grams dietary fiber.

Approximate nutritional analysis per serving black bean creme fraiche: 120 calories, 63 percent of calories from fat, 8 grams fat (6 grams saturated), 26 milligrams cholesterol, 8 grams carbohydrates, 4 grams protein, 18 milligrams sodium, no dietary fiber.

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