Diva pals, you know how important it is to eat plenty of fiber-rich foods. Not to be indelicate, but we certainly knows what happens when we do not. Black beans contain up to 6 grams of fiber in a mere half cup, and pantry-perfect canned varieties make it easy to, um, keep things running smoothly.

Need we say more? Go for booty and brains: serve this savory side with roast pork, piccadillo or fish. Or, shake your booty center stage with whole-grain tortillas, chopped fresh herbs, avocado, tomato, and goat cheese. High in protein and fiber, here’s to your health. Bottoms up!

 
Booty-licious Black Beans
 
Serves 6
 
1 small onion, chopped
1/2 green pepper, chopped
2 to 3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Coarse salt, freshly cracked black pepper,  to taste
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon hot sauce (optional)
1 teaspoon minced fresh cilantro
2 (14.5-ounce) cans black beans, rinsed and drained
1/2 cup dry white wine
1/2 cup chicken stock
 
In a 2 1/2-quart saucepan over medium-high heat, sauté the onion, pepper and garlic in the olive oil.  Season with salt and pepper, cumin, oregano and bay leaf. Add the hot sauce, if desired; add cilantro.
 
As the vegetables begin to soften, add the beans, wine and stock. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove the bay leaf.