Crockpot or dutch oven, medium hot but easily made hotter or milder, easy recipe to make
1. Sort beans and wash under running water.
2. Place dried beans in a large pan and bring to a boil.
3. Boil 10 minutes, drain.
4. Place the drained black beans and precooked beans in a crock pot adding water and remaining ingredients.
5. Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
6. After the first two hours add salsa, sausage and chopped jalapeno pepper. *If you want very hot chili, remove the jalapeno vein (it's not edible) and add the seeds along with the chopped pepper..
7. Add sliced mushrooms after 6 hours on low.
6. During cooking add additional hot water if needed.
If rice is desired, use and replace liquid from the crockpot instead of water to cook the rice, about a half hour before the beans are done, Followi instructions on package.
Serve the beans on top of the rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 142 | ||
Calories from Fat: 104 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 830.4mg | 29 % | |
Potassium 225.9mg | 6 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.3g | ||
Protein 5.5g | 8 % | |
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: 142
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