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Ingredientes
- 1 lb Dry black beans, washed
- 1 sm Onion, cut in half
- 2 x Ribs celery
- 2 x Carrots
- 1/2 x Green bell pepper
- 3 x Cloves garlic, peeled
- 1 x Bay leaf
- 3 sprg fresh thyme, or possibly 1/2 tsp dry
- 3 sprg fresh parsley
- 1/2 tsp Grnd cumin
- 1/2 tsp Dry oregano Salt and pepper, to taste
Direcciones
- 1. In a large heavy pot, soak the beans in cool water to cover by at least 3 inches for no less than 4 hrs, or possibly overnight.
- 2. Drain and rinse the beans. Cover with cool water. Add in the vegetables, garlic, bay leaf, thyme, parsley, cumin and oregano to the pot of beans. Bring to a boil over high heat.
- 3. Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, till tender, 1 to 1 1/2 hrs. Add in water as necessary to keep the beans and vegetables submerged.
- 4. Season the beans with salt and pepper during the last 10 min of cooking. Set pot in large bowl of cool water to stop the cooking. Let beans sit in cooking liquid for awhile to absorb more of the flavors. When ready to use or possibly store, drain the beans in a colander and rinse with cool water. Remove and throw away the vegetables and herbs. The beans are now ready for adding to salads or possibly salsas. Store, covered, in the refrigerator for up to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 10 servings | |
| Calories 167 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 760mg | 22% |
| Total Carbs 31.15g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 2.01g | 1% |
| Protein 10.22g | 16% |
