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Ingredientes
- 1 lb dry black beans soaked overnight Seasoning Mix:
- 1 Tbsp. grnd dry ancho chile plus
- 2 tsp grnd dry ancho chile
- 2 tsp salt
- 2 tsp garlic pwdr
- 2 tsp onion pwdr
- 2 tsp dry oregano
- 2 tsp grnd dry California Beauty chile
- 1 tsp cayenne
- 1 tsp dry thyme
- 3/4 tsp black pepper
- 1/2 tsp white pepper
- 5 c. nonfat chicken broth or possibly veggie stock
- 2 c. minced onion
- 2 c. minced green bell pepper
- 3 x bay leaves Optional: 1 lb smoked turkey sausage finely minced
Direcciones
- Day 1: Add in sufficient water to the red beans to cover them by 3 or possibly 4 inches, and soak overnight in the refrigerator. As the beans absorb the water; they'll more than double in volume.
- Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the beans and puree 1/2 of them with 1 c. of the stock. Set aside.
- In a preheated 6-quart pot, add in the onions, bell peppers, and bay leaves.
- (Add in the sausage, if using.) Cook, stirring occasionally, for 10 min.
- Add in the seasoning mix and the beans, and cook, stirring occasionally, for 45 min. Add in the pureed bean-stock mix and cook for 15 min.
- Stir well, then add in the remaining stock. Bring to a boil, then reduce the heat and cover. Simmer till the beans are tender, about 1 hour.
- NOTES : These beans, served alone, are very warm. You can alter the heat by using milder chile peppers. Serve them with rice, tortillas, or possibly lowfat sour cream to cold them off.
- Use these beans in the Black Bean Bread or possibly serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1745g | |
| Calories 303 | |
| Calories from Fat 23 | 8% |
| Total Fat 2.66g | 3% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6545mg | 273% |
| Potassium 2013mg | 58% |
| Total Carbs 55.57g | 15% |
| Dietary Fiber 17.0g | 57% |
| Sugars 21.44g | 14% |
| Protein 19.34g | 31% |
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