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Ingredientes
- 3 ounce Spanish chorizo link - (to 4 ounce), coarsely (spicy cured pork sausage)
- 1 med onion minced
- 1 lrg garlic clove finely minced
- 1/2 x green bell pepper minced
- 1/4 tsp dry warm red pepper flakes
- 1/2 tsp grnd cumin
- 1/4 tsp salt
- 2 Tbsp. extra virgin olive oil
- 2 1/2 c. chicken broth - (to 3)
- 2 can black beans - (15 to 19 ounce ea) rinsed, liquid removed Thinly-sliced lemon rounds for garnish Minced fresh cilantro for garnish
Direcciones
- Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-qt heavy saucepan over moderate heat, stirring, till vegetables are softened, about 10 min. Add in broth (2 1/2 c. for smaller cans of beans or possibly 3 c. for larger) and beans and simmer, partially covered, 15 min. Lightly mash beans with potato masher to slightly thicken.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 800 | |
| Calories from Fat 157 | 20% |
| Total Fat 17.72g | 22% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 653mg | 27% |
| Potassium 2963mg | 85% |
| Total Carbs 117.41g | 31% |
| Dietary Fiber 28.9g | 96% |
| Sugars 5.21g | 3% |
| Protein 46.31g | 74% |
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