Directions:
- Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
- After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
- When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 533.21 Kcal (2232 kJ) | ||
| Calories from fat | 186.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 32% | |
|---|---|---|---|
| Sodium | 1090.91mg | 45% | |
| Potassium | 1590.24mg | 34% | |
| Total Carbs | 67.05g | 22% | |
| Sugars | 4.59g | 18% | |
| Dietary Fiber | 17.04g | 68% | |
| Protein | 22.09g | 44% | |
| Vitamin C | 9.6mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.3mg | 30% | |
| Calcium | 144.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 270.59 Kcal (1133 kJ) | ||
| Calories from fat | 94.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 32% | |
|---|---|---|---|
| Sodium | 553.6mg | 45% | |
| Potassium | 806.99mg | 34% | |
| Total Carbs | 34.03g | 22% | |
| Sugars | 2.33g | 18% | |
| Dietary Fiber | 8.65g | 68% | |
| Protein | 11.21g | 44% | |
| Vitamin C | 4.9mg | 16% | |
| Iron | 2.7mg | 30% | |
| Calcium | 73.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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