Black beans; southwestern
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | large | Onion; chopped |
| 2 | cloves | Garlic; chopped |
| 1 | Green pepper; chopped | |
| 1 | Tomato; chopped | |
| 1 | cup | Dried black beans |
| 3 | cups | Water or veggie broth |
| 1 | Bay leaf | |
| ¼ | teaspoon | Pepper |
| 1 | teaspoon | White vinegar |
| 1 | Orange; unpeeled and halved | |
| 2 | Celery stalks; chopped | |
Directions
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. 5. Let sit, covered, for 1 hour. 6.
Add vinegar, orange halves, and celery and cook 2 to 3 more hours until beans are tender. 7. Remove orange and bay leaf. 8. To thicken bean mixture, remove about ½ cup, mash, and return to pot.
serving = ¾ cup nutritional info: 241 cal; 9g pro, 10g fat, 29g carb exchanges: 2 bread, 2 fat
Related recipes
- Black beans
- Black beans & rice
- Black beans (randelman)
- Black or pinto beans & chicken southwestern
- Black or pinto beans & chicken, southwestern style
- Black or pinto beans and chicken southwestern style
- Santa fe black beans
- South of the border beans
- Southern black beans
- Southwest baked beans
- Southwest pork and black beans
- Southwestern bean combo
- Southwestern bean salad
- Southwestern beef & beans
- Southwestern beef and beans
- Southwestern black bean soup
- Southwestern black beans
- Southwestern ham and beans
- Southwestern style pinto beans
- Tex-mex beans