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Ingredients
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1 pound dry black beans
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3 quarts water
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2 cubes chicken bouillon
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½ small onion, roughly chopped
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½ small green bell pepper, stemmed and seeded
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2 tablespoons olive oil
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6 cloves garlic, minced
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1 ½ teaspoons white sugar
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1 teaspoon chopped fresh oregano, or to taste
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1 teaspoon ground cumin
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 teaspoon minced onion, or to taste
Directions
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Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
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Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
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Blend onion and bell pepper in a food processor until smooth.
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Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.
Nutrition Facts (per serving)
267 | Calories |
5g | Fat |
43g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 7 | |
Calories 267 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 678mg | 29% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 10g | 36% |
Total Sugars 2g | |
Protein 15g | 29% |
Vitamin C 6mg | 6% |
Calcium 106mg | 8% |
Iron 4mg | 20% |
Potassium 1007mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.