Caraotas Negras (black Beans)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Dried beans, Side dish | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Black beans, picked over |
| 5 | c | Cold water |
| 2 | T | Lard or butter |
| 2 | Garlic cloves, minced | |
| 3 | Fresh epazote sprigs | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Soak black beans in enough cold water to cover by 3 inches overnight. Drain. Combine beans, water, lard, garlic and epazote in heavy large Dutch oven over high heat. Bring to boil. Reduce heat and simmer until beans are very tender and creamy, about 2 hours. Season to taste with salt and pepper. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 59
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 151mg
Potassium: 164.8mg
Carbohydrates: 10.7g
Fiber: 3.8g
Sugar: <1g
Protein: 3.9g