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Ingredientes
- 1 1/3 c. Black beans
- 1 lb Beef top round, boneless, cut in 1-inch cubes
- 1 1/4 tsp Cumin seeds
- 1 1/4 tsp Oregano
- 1/3 tsp Dry sage
- 1 sm Bay leaf
- 1 x Scallion, finely minced
- 1/3 tsp Cayenne pepper
- 2/3 tsp Paprika
- 1 x Garlic clove, chopped
- 1 1/2 Tbsp. Red wine vinegar
- 1/3 tsp Black pepper
- 1 Tbsp. Dry parsley, finely minced
- 1 Tbsp. Cilantro
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 1 x Green bell pepper, coarsely minced
- 1 x Red bell pepper, coarsely minced
- 1 1/2 Tbsp. Jalapeno peppers, finely minced
- 2 c. Canned tomatoes, with juice, minced
- 4 c. Bean cooking liquid
Direcciones
- Sort and rinse black beans. Place in heavy pot, cover with cool water (at least 2 inches above level of beans). Bring to boil; simmer till tender
- (about 1 1/4 hrs) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid.
- Toast cumin seeds lightly in heated skillet about 2 to 3 min; crush finely. Combine grnd cumin seeds with the oregano, sage, bay leaf and scallions.
- Heat extra virgin olive oil in skillet, add in onions and saute/fry till translucent/soft. Add in green, red and jalapeno peppers. Saute/fry 1 to 2 min. Remove vegetables with slotted spoon to heavy pot. Add in beef and brown. Add in to sauteed vegetables.
- Add in remaining ingredients to beef-vegetable mix. Bring to boil, then simmer till beef is tender (about 1 hour). Add in beans the last 15 min of cooking to heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 83 | 25% |
| Total Fat 9.31g | 12% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 166mg | 7% |
| Potassium 1181mg | 34% |
| Total Carbs 34.92g | 9% |
| Dietary Fiber 8.9g | 30% |
| Sugars 4.76g | 3% |
| Protein 27.42g | 44% |
