Soak the beans overnight (at least 12 hours – 24 hours is optimal) in enough warm water to cover and the lime juice. Drain and wash the beans and add to your stock pot. Add in the chicken stock and enough water to cover along with the garlic and the onion halves.
Bring to a boil and skim the foamy scum off the top. Cover and turn down to a simmer and cook for 4-6 hours (depending on how much time you have). At this point add the salt (to your taste) and the salsa. Adding the salt after most of the cooking is done allows the beans to keep their shape. Cook another 1-2 hours. Taste and season a bit more if you think it needs it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (394g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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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.
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