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Cut dried pepper open; discard stems and seeds. Place pepper in a small bowl and cover with boiling water. Let stand for 30 minutes to soften. Drain well. Cut pepper into small pieces.
In a large saucepan, cook sweet pepper, onion and garlic in hot oil for 3 minutes. Stir in dried pepper pieces, black beans, beef broth, tomato, cilantro, thyme and oregano. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.
If desired, use a potato masher to mash beans slightly. Or for a pureed bean soup, cool slightly. Place half the soup in a food processor or blender. Cover and process or blend until smooth. Repeat with remaining soup. Return all soup to saucepan and heat through.
Slow-cooker directions: Cut and soak dried pepper as directed. Omit cooking oil. In a 3? or 4 quart slow cooker, combine dried pepper pieces, sweet pepper, onion, garlic, black beans, beef broth, tomato, cilantro, thyme, and oregano. Cover and cook on low-heat setting for 8-10 hours or on high heat for 4-5 hours.
Garish with sour cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 | ||
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Calories: 192 | ||
Calories from Fat: 22 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 1.2mg | 0 % | |
Sodium 332.8mg | 11 % | |
Potassium 691.7mg | 18 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 21.4g | ||
Protein 12g | 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: 192
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