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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beans in cool water and pick out any debris. | 2. For quick soak method, put beans large pot and cover with warm water, about 2 - 3 inches over the top of the beans. Bring to a boil for 2 minutes, then remove from heat, cover and let stand for one hour. Alternately, cover in cool water and let stand overnight. | 3. Meanwhile, in a large pot, saute onions and garlic in olive oil over medium heat until soft and clear in color. | 4. Drain beans. | 5. Add beans to onion mixture and add chicken stock, water, spices and vinegar. | 6. Bring to a boil, then cover and simmer for 2 1/2 to 3 hours, or until beans are soft. If beans are too soupy, uncover and bring to a low boil to reduce. | 7. Serve as a side with mexican dishes, or use in dips, refried, or with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1			991.8141	181.3769	62.8246	4.1301
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
water	1	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
mexican oregano	1	tablespoon		-	-	-	-
red chili pepper	1	tablespoon	ground	3.75	0.8259	0.1753	0.0412
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.