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Correo Electrónico
 |
Ingredientes
- 1 c. dried black beans
- 1 T. olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 t. chili powder
- 1/2 t. ground coriander
- 1 c. stock (I used chicken broth. The original recipe calls for veggie stock.)
- 1 medium sweet potato, peeled, and cut into 3/4â³ cubes
- 1 pint home-canned tomatoes, chopped (or 14.5 oz. can diced tomatoes)
- 1 dried chipotle
- 1 handful of dried kale (or stir in a cup or two of fresh as you desire)
- 3 T. chopped fresh parsley
- zest of one orange
- salt and pepper to taste
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 862 | |
| Calories from Fat 78 | 9% |
| Total Fat 9.0g | 11% |
| Saturated Fat 1.83g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 903mg | 38% |
| Potassium 3608mg | 103% |
| Total Carbs 153.58g | 41% |
| Dietary Fiber 36.3g | 121% |
| Sugars 12.65g | 8% |
| Protein 48.22g | 77% |
Evaluaciones
09 de Marzo de 2012
I made this for the teachers at St. Pius. I tripled the recipe. It was a bit hit. At the end of the lunch there was none left. I am so glad you shared this recipe with us.Yo he cocinado/probado esta receta
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