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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 322
% Daily Value**
Total Fat 27g
Saturated Fat 4g
Unsaturated Fat 3g
Cholesterol 0mg
Sodium 999mg
Total Carbohydrate 16g
Dietary Fiber 5g
Sugars 4g
Protein 5g
Vitamin A  9%Vitamin C  14%
Calcium  3%Iron  10%
Potassium  12%Vitamin E  16%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Beans Jose Manuel

Date Added: June 11, 2009


1 Teaspoon Oregano ground
1 Teaspoon Sugar brown to taste
1 Cup Olive Oil (approx)
6 Ounces Tomato Paste (4 oz.)
1/2 Teaspoon Pepper seasoned
1 Tablespoon Salt pepper to taste,
2 Onions coarsely chopped
2 Cloves Of Garlic minced
1 Pound Black Beans rinsed
3 Bell Peppers green, coarsely chopped
2 Tablespoons Vinegar white
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1. Soak beans in water to cover--overnight.

2. In same water bring to boil, lower heat, and cook beans slowly till tender, adding more water if needed.

3. Drain and reserve liquid. Set aside. Saute onions and green peppers in olive oil until tender.

4. Cool slightly and puree in a blender. Combine with tomato paste, garlic, salt, pepper and oregano.

5. Cook while stirring for 5 minutes. Add beans and cook for 10 minutes more, adding reserved liquid to thin to slightly syrupy consistency.

6. Blend in sugar and vinegar and adjust seasonings.

7. Cool and refrigerate. Reheat gently, adjusting seasonings, and serve with pork or beef roast.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Sulfites, Garlic, Natural Sweeteners, Vinegar, Onion, Olive Oil allergies.
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