Directions:
- On a cookie sheet, sort the black beans, removing any rocks, and wash the beans. Place the beans in a saucepan and cover with water. Bring to a boil and cook for about 1 hour. Drain beans and rinse. Return to the saucepan and cover with fresh water and cook another 4 to 5 hours, until tender, adding more water as necessary.
- Once beans are tender, stir in mire poix of onion, carrot, celery, and garlic. Cook until vegetables are tender. Season with salt, pepper and cumin, to taste. Stir in the sherry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.49 Kcal (1174 kJ) | ||
| Calories from fat | 20.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 3% | |
|---|---|---|---|
| Sodium | 33.5mg | 1% | |
| Potassium | 1098.35mg | 23% | |
| Total Carbs | 44.55g | 15% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 11.65g | 47% | |
| Protein | 14.87g | 30% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 3.3mg | 18% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 201.72 Kcal (845 kJ) | ||
| Calories from fat | 14.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 3% | |
|---|---|---|---|
| Sodium | 24.09mg | 1% | |
| Potassium | 789.89mg | 23% | |
| Total Carbs | 32.04g | 15% | |
| Sugars | 1.95g | 11% | |
| Dietary Fiber | 8.38g | 47% | |
| Protein | 10.7g | 30% | |
| Vitamin C | 1.9mg | 4% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.4mg | 18% | |
| Calcium | 71.8mg | 10% | |
* 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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