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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Chilean
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 75
% Daily Value**
Total Fat 4g
Saturated Fat 1g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 83mg
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 1g
Protein 3g
Vitamin A  4%Vitamin C  18%
Calcium  1%Iron  4%
Potassium  3%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caraotas Negras

Date Added: July 22, 2009


2 Cups Black Beans cooked
3 Tablespoons Olive Oil or to taste
4 Cloves Of Garlic fine chopped
1 Teaspoon Ground Cumin Seed (up to 1)
1 Tablespoon Sugar (8oz)
1 Onion finely chopped
1 Red Bell Pepper Seeded And Chopped or 2 pimientos, chopped
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1. Wash and pick over the beans.

2. Put the beans to soak for 2 to 4 hours in a saucepan in enough cold water to cover by 2 inches.

3. Add enough water to cover the beans by 1 inch as they will have absorbed much of the soaking water, bring to a boil, cover, and cook until the beans are tender, about 2 hours.

4. In a skillet heat the oil and saute the onion and bell pepper until both are soft.

5. Add the garlic, cumin, sugar, and the pimientos, if using instead of bell pepper.

6. Saute for a minute or two, then stir into the beans.

7. Season with salt to taste, and cook, partially covered, over low heat for 1/2 hour longer.

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Dietary Notes:
This recipe is very low-sodium with 82.92mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin C with 18% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Garlic, Natural Sweeteners, Onion, Olive Oil allergies.
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