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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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; Southwestern

Date Added: December 07, 2009


2 Teaspoons Vegetable Oil *
1 Onion chopped
2 Centiliters Garlic chopped
1 Unit Green Bell Pepper chopped
1 Unit Tomato chopped
1 Cup Dried Black Beans soaked in enough
3 Cups Water or veggie broth
1 Unit Bay Leaf ground
1/4 Teaspoon Pepper red bell
1 Teaspoon White Vinegar OR equal combination OF
1 Unit Orange unpeeled and halved
2 Unit Stalks Of Celery chopped
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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. Let sit, covered, for 1 hour.

5. 6. Add vinegar, orange halves, and celery and cook 2 to 3 more hours until beans are tender.

6. Remove orange and bay leaf. To thicken bean mixture, remove about 1/2 cup, mash, and return to pot.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Sulfites, Garlic, Celery, Oranges, Vinegar, Onion allergies.
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