Drain the black beans and combine in a heavy saucepan with the stock, beer, rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2 hours over low heat, stirring occasionally. If the stock evaporates too quickly, reduce the heat, add up to 2 cups of hot water and continue simmering. Melt the butter in a saucepan and add the remaining onions, plus the celery, peppers and carrots. Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade. Return the puree to the saucepan and add the sauteed vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin. Serve at once with a dollop of yogurt or sour cream. Freezes well. Posted to MM-Recipes Digest V4 #303 by "John Weber"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 57 (46%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 6.2mg||2 %|
|Sodium 30.6mg||1 %|
|Potassium 113.1mg||3 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 2.9g|
|Protein 1g||1 %|
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Calories per serving: 124
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