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Add a photoRaciónes: 8
Ingredientes
- 1 lb black beans
- 2 Tbsp. extra virgin olive oil
- 2 x onions, peeled and minced
- 4 x carrots, peeled and minced
- 3 stalk celery, minced
- 3 x clove garlic, peeled and minced
- 3 c. low-sodium chicken broth
- 2 x ham hocks
- 2 x jalapeno chilies, seeded and minced
- 1 tsp grnd cumin
- 1 c. cooking sherry
- 1 x lime, juiced
- 1/2 tsp salt
- 1/4 tsp grnd black pepper
Direcciones
- Rinse beans, drain and pick over. Place in a large pot and cover with water.
- Bring to a boil and simmer for 2 min. Remove from heat and let stand, covered, for 1 hour. Drain.
- While beans are soaking, heat a large skillet over medium heat. Add in oil and heat till warm, but not smoking. Add in onion, carrots, celery and garlic and saute/fry till tender and golden, about 7 min. Set aside.
- Return beans to pot, along with sauteed vegetables, chicken broth, ham hocks, jalapeno and cumin. Bring to a boil, reduce heat and simmer 1 1/2 hrs, or possibly till meat is tender and falling off the bone. Remove ham hocks from pot and pull meat from bones when cold sufficient to handle. Drain beans and reserve cooking liquid. Puree beans and vegetables in a food processor or possibly blender. Return to pot, along with ham, cooking sherry and lime juice. Add in sufficient cooking liquid till desired consistency is reached. Heat over medium-low heat till warm.
- Season with salt and pepper. Serve hot.
- Servings: 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 8 servings | |
| Calories 313 | |
| Calories from Fat 43 | 14% |
| Total Fat 4.91g | 6% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 209mg | 9% |
| Potassium 1120mg | 32% |
| Total Carbs 47.01g | 13% |
| Dietary Fiber 10.3g | 34% |
| Sugars 6.33g | 4% |
| Protein 14.89g | 24% |
