| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Bean-ss, Soup-ss | 1 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | c | Onion and red bell pepper |
| finely diced | ||
| 2 | Garlic cloves | |
| 1 | t | Ground cumin |
| 2 | 15 ounce black beans | |
| rinsed and drained | ||
| 4 | c | Chicken broth |
| garnish- | ||
| 4 | oz | Shredded or diced smoked ham |
| Sour cream | ||
| Pickled jalapeno or nacho | ||
| peppers |
INSTRUCTIONS
Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red pepper, cover and cook until tender. Add 2 cloves minced garlic and 1 teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer and cook for 10 minutes to bring flavors together. If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6603 Posted to MC-Recipe Digest V1 #668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2095
Calories From Fat: 764
Total Fat: 86.6g
Cholesterol: 172.4mg
Sodium: 6492.4mg
Potassium: 4741.8mg
Carbohydrates: 218.7g
Fiber: 75.8g
Sugar: 13g
Protein: 119.2g