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Ingredientes
- 1 pound dry black beans
- 1 lg. onion, minced
- 2 chopped garlic cloves
- 4 celery stalks
- 2 carrots, coarsely minced
- 2 bay leaves
- 2 tbsp. fresh parsley
- 1/2 tbsp. thyme
- 1/2 tbsp. oregano
- 1 teaspoon grnd cumin
- 1/4 c. extra virgin olive oil
- 1 ham bone or possibly smoked pork butt
- 6 tbsp. dark rum or possibly 2/3 c. dry sherry
Direcciones
- Place beans in a large pot with sufficient water to cover by 1 inch. Bring to boil. Cook 2 min. Remove from heat and let soak 1 hour. Drain water form the pot and add in 6 c. of fresh water. Bring to boil and simmer covered.
- In the meantime, saute/fry all vegetables and spices in the extra virgin olive oil for 3 min; cover 20 min. Add in to beans and simmer all till beans are done. Add in salt and pepper to taste and the rum or possibly sherry. Simmer for another 20 min. Serve with pat of butter in each bowl and a plop of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 10 servings | |
| Calories 277 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.95g | 10% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 19mg | 6% |
| Sodium 43mg | 2% |
| Potassium 882mg | 25% |
| Total Carbs 31.5g | 8% |
| Dietary Fiber 7.8g | 26% |
| Sugars 2.33g | 2% |
| Protein 16.04g | 26% |
