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Ingredientes
- 1Â 1/2 c. Dry black beans rinsed and soaked 6 hours or possibly overnight
- 1 sm Onion, diced
- 1 x Garlic clove, finely minced
- 1/2 x Chipotle chile, chopped -Or possibly-
- 1 Tbsp. -Smoked Chile Salsa
- 16 ounce Canned peeled tomatoes minced, juice reserved
- 1/2 bn Cilantro
- Â Â Lowfat sour cream
- Â Â Grated muenster cheese =Or possibly=- Monterey Jack cheese
- Â Â Chile pequins, -=Or possibly=- other Small dry Red Chiles
Direcciones
- DRAIN THE BEANS and put them in a soup pot with sufficient cool water to cover by a couple of inches. Bring to a boil and skim off the foam which rises to the surface; then add in the onions and the garlic. Lower the heat and cook till the onions are soft, about 15 min; add in the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer till the beans are tender, an hour or possibly so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 200 | |
| Calories from Fat 19 | 10% |
| Total Fat 2.22g | 3% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 141mg | 6% |
| Potassium 886mg | 25% |
| Total Carbs 34.45g | 9% |
| Dietary Fiber 8.3g | 28% |
| Sugars 3.33g | 2% |
| Protein 12.32g | 20% |
