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Black Beans

Source: Steaklover's Companion
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Active Time:  10 Minutes
Total Time:  2 Hours 20 Minutes
  Yields about 4 cups
You can add the barbecue sauce for spicy southwestern-style beans, but leave it out if you want beans without the smoky flavor.
RECIPE INGREDIENTS
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1 teaspoon dried ground oregano
1 teaspoon dried ground marjoram
2 cups dried black beans, picked through and rinsed
1 onion, finely diced
3 garlic cloves, minced
2 serrano chiles, seeded and minced
2 bay leaves
1 cup tomato puree
1 tablespoon salt
1 cup barbecue sauce, preferably smoky-flavored (optional)
DIRECTIONS
Place the cumin, coriander, oregano, and marjoram in a dry, heavy skillet and toast over low heat, stirring frequently, for about 1 minute, until fragrant (do not scorch or the mixture will become bitter-tasting). Transfer to a large saucepan and add the beans, onion, garlic, serranos, bay leaves, and tomato puree. Add enough water to cover the beans by 2 to 3 inches. Bring the beans to a simmer over medium heat. Cook at a low simmer for about 2 hours, or until the beans are just tender. Add more water if necessary to keep the beans covered as they cook. Season with salt, stir in the barbecue sauce, and continue cooking the beans for about 10 minutes, or until almost all the liquid is absorbed.


Serving Size = 1/2 cup


Serving size = 1/2 cup


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields about 4 cups
Calories: 212
Sodium: 1141mg
Fiber: 9g
Carbohydrates, Total: 39g
Protein: 12g
% Cal. from Fat: 4%
Fat. Total: 1g
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