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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover dry beans with water and let stand covered overnight. Change water and soak additional hours (if possible). Drain and discard water. | 2. Add the beans to large pot and add water. If you want add, 2 tbs of olive oil (oil prevents the beans from foaming). Bring the beans to a boil, reduce heat to low, cover and cook until the beans are tender, about 1 hour. | 3. Finely chop onion, peppers and garlic. | 4. Saute onions, green pepper, pepper flakes and garlic in a 1/4 cup of stock until the onions are translucent. Use a little cooking spray if needed. | 5. Add the onion mixture to the cooked beans as well as the oregano, cumin, bay leaf, vinegar, and stock. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. | 6. Remove bay leaf and take 1 cup of beans the cooked beans and mash them into a thick paste. Add the mashed beans back to the pot to thicken the sauce. | 7. Add additional salt and pepper to taste. | 8. Stir in the agave nectar and drizzle olive oil over beans. Cover and let stand for about 10 minutes. Garnish with cilantro and serve over white rice. YUMMY. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2 1/2	cups		1653.85	302.44599999999997	104.76	6.8870000000000005
water	9	cups		0.0	0.0	0.0	0.0
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
green bell pepper	1 1/2	cups	chopped	43.785	9.591000000000001	1.5012	0.563
garlic clove	5			-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
chili pepper flake	1/2	teaspoon		-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
bay leaf	1			-	-	-	-
agave nectar	1	teaspoon		-	-	-	-
cider vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416

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