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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 192g Recipe makes 2 1/4 cups) |
||
| Calories 332 | ||
| Calories from Fat 13 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 267mg | 11% | |
| Potassium 1469mg | 41% | |
| Total Carbohydrate 62.8g | 20% | |
| Dietary Fiber 15.0g | 60% | |
| Sugars 5.3g | ||
| Protein 19.9g | 39% | |
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Ingredients
- 1 cup dried black beans
- 1 yellow onion, roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 2 cloves garlic, peeled and minced
- 1 medium bay leaf
- 1 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
Directions
1
Place beans in a colander and rinse with cold running water.2
Pick over the beans and remove any stones or foreign objects.3
Place beans in a clean pot, cover with fresh cold water, and soak for at least 4 hours or preferably overnight to expedite the cooking process.4
Drain the beans.5
In a large stainless steel pot, combine the beans, 1 quart water, and all the remaining ingredients and bring to a boil.6
When the water reaches a boil, skim the surface, reduce the heat, and simmer until the beans are tender, about 1 hour.7
Drain the liquid from the beans and reserve for use in other recipes.8
Discard the bay leaf.
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Featured Reviews for This Recipe
From: Just Alison
On Aug 3, 2008
Excellent! I'm trying to stretch my food budget, so I decided to make these beans instead of buying the canned variety. I followed the recipe to the letter and was very pleased with the results. Nicely seasoned, and the pinch of cayenne pepper gave it a little extra kick. I'll be making these again very soon.
From: Daydream
On May 23, 2003
Becky, this recipe is great and was my first introduction to these yummy beans. I did a quick soak first, as I was short of time (brought water to the boil, turned heat off and let it sit for an hour) and then put everything together and let it simmer 2 hours, by which time the beans were tender. I also doubled the recipe and stored the remainder in the freezer (but they didn't stay there long!). I'll be cooking up another batch this weekend. Thanks for sharing.
From: micdeajones
On Aug 6, 2005
This is an excellent recipe. I can't believe how good the beans were. They taste great with everything. Rice, turkey tacos, EVERYTHING. I will never used canned again.
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