Black Beans; Southwestern Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
1 large: Onion, chopped
2 centiliter: Garlic, chopped
1: Green pepper, chopped
1: Tomato, chopped
1 cup: Dried black beans,
3 cup: Water or veggie broth,
1: Bay leaf,
1/4 tsp: Pepper,
1 tsp: White vinegar,
1: Orange, unpeeled and halved
2: Celery stalks, chopped
Directions:
1. Heat 2 teaspoons of oil in a large pot. 2. Saute onion, garlic,
green pepper, and tomato until soft. 3. Add beans, stock, bay leaf,
and pepper. Bring to a boil, then reduce heat. 4. Simmer for 2
minutes and remove from stove. 5. Let sit, covered, for 1 hour. 6.
Add vinegar, orange halves, and celery and cook 2 to 3 more hours
until beans are tender. 7. Remove orange and bay leaf. 8. To thicken
bean mixture, remove about 1/2 cup, mash, and return to pot.
serving = 3/4 cup nutritional info: 241 cal; 9g pro, 10g fat, 29g carb
exchanges: 2 bread, 2 fat
Source from luhu.jp
green pepper, and tomato until soft. 3. Add beans, stock, bay leaf,
and pepper. Bring to a boil, then reduce heat. 4. Simmer for 2
minutes and remove from stove. 5. Let sit, covered, for 1 hour. 6.
Add vinegar, orange halves, and celery and cook 2 to 3 more hours
until beans are tender. 7. Remove orange and bay leaf. 8. To thicken
bean mixture, remove about 1/2 cup, mash, and return to pot.
serving = 3/4 cup nutritional info: 241 cal; 9g pro, 10g fat, 29g carb
exchanges: 2 bread, 2 fat
Source from luhu.jp