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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and wash beans and place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. | 2. In crock pot, combine beans, 2 cups water, vegetable broth, onion, bell pepper, olive oil, salt, fennel seeds, cilantro, cumin, and oregano. | 3. Cover and cook on high for 5 hours or until vegetables are tender. | 4. Stir in vinegar and tomatoes. | 5. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	lb	dried	1546.7518	282.8605	97.9761	6.441
water	2	cups		0.0	0.0	0.0	0.0
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
onion	2	cups	chopped	128.0	29.888	3.52	0.32
bell pepper	2 1/2	cups	chopped	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	3	teaspoons		-	-	-	-
fennel seed	2	teaspoons	crushed	13.8	2.0916	0.632	0.5948
cilantro	2	teaspoons	dried	0.1533	0.0245	0.0142	0.0035
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
rice	5	cups	cooked	3376.25	739.5375	65.9525	6.105

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