** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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