Try this Saucey Black Beans recipe, or contribute your own.
Suggest a better descriptionDrain the soaking water from the beans and add the 12c water. Bring to a boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans just start to get soft. Add all other ingredients except the molido and cook until beans are truly soft. Add molido, stir in well, turn off burner and allow to sit for 30 minutes. Serve over rice or corn bread, or use in enchiladas. Beans behave slightly differently with every batch I buy, so adjust the cooking time according to taste. I can tell by the smell that they are done. If the beans seem too liquid, leave the lid off after adding the onions and allow them to cook down. NOTE: I personally prefer 2t of molido, but this is a bit much for some folks. Ill bet it would be good with the fresh stuff, if I could ever find it! From: "Anne.Cox" <20676AC@msu.edu>. Fatfree Digest [Volume 8 Issue 57] June 18, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Serving Size: 1 Serving (2318g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 134 | ||
Calories from Fat: 12 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 293.5mg | 10 % | |
Potassium 1752.5mg | 46 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 11.6g | 47 % | |
Sugars, other 13.4g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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