VEGAN--Big-Flavor Black Beans

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* Exported from MasterCook *

 

Big Flavor Black Beans

 

Recipe By :Chevys & Rio Bravo Fresh Mex Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Mexican/Southwestern

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups dried black beans

3 quarts water

3/4 cup yellow onion -- cut into 3/8 " diced cubes

1 tablespoon chopped garlic

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon chipotle puree -- *see Note

1/3 cup ketchup

1 teaspoon dried oregano

2 teaspoons salt

 

In a stockpot, soak the beans overnight in the water (to cover). The next day,

add the remaining ingredients except the salt. Bring to a boil and stir.

Decrease the heat to medium, cover, and simmer until the beans are slightly firm

in the middle, yet tender, about 1 1/2 to 2 hours. If the liquid evaporates

before the beans are cooked, add more water (1/4 cup at a time). When the beans

are cooked through, add the salt and cook 1 to 2 more minutes. Keep warm until

ready to serve or cool, cover, and refrigerate for up to 3 days.

 

Serve topped with Pico de Gallo and fresh cilantro.

 

S(ISBN):

" 1-58008-191-6 "

Copyright:

" 2000, 10 Speed Press "

Yield:

" 6 cups "

 

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Per serving: 251 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g

Protein; 47g Carbohydrate; trace Cholesterol; 900mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;

0 Other Carbohydrates

 

NOTES : *Chipotle Puree -- In a blender, simply puree the contents of a can of

chipotles en adobo.

Nutr. Assoc. : 0 0 0 0 0 0 1094 0 0 0