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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place black beans and water in large stock pot with a med size grn pepper & med size onion cut in half; cover & boil 2 minutes;. | 2. Turn off heat & let stand covered 1 hour; and then remove onion & grn pepper from water. | 3. Remove the lid & add the rest of the ingredients, except vinegar, salt & pepper. | 4. There should be enough water to just cover the beans, so if needed add a bit of water or chicken stock. | 5. Cover & simmer until the beans are tender about 2 hours. | 6. Add vinegar, salt & pepper. | 7. Simmer long enough to warm the vinegar. | 8. Serve with white rice, picadillo & fried plantains. | ---------------------------------------------------------------------------

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	4	cups		0.0	0.0	0.0	0.0
garlic clove	3		peeled chopped	-	-	-	-
onion	1		peeled chopped	44.0	10.274000000000001	1.21	0.11
onion	1		cut	44.0	10.274000000000001	1.21	0.11
green pepper	1		cut	23.8	5.5216	1.0234	0.2023
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
cumin	3	teaspoons	ground	23.625	2.7871	1.122	1.403
bay leaf	2			-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
salt pepper				-	-	-	-

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