* Exported from MasterCook *

                          Black Beans “Charros”

Recipe By     :Madhur Jaffrey
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 1/4           cups  dried black beans
  1 1/2      teaspoons  salt
  3        tablespoons  canola oil
  1              small  onion — chopped fine
  4             cloves  garlic — minced
  24            ounces  canned tomatoes — chopped
  1                     jalapeno chile pepper — minced
  2        tablespoons  fresh cilantro — chopped fine

Soak the beans overnight.  Drain the liquid, bring to a boil, reduce the heat and simmer about 1 1/2 hours, or until beans are tender.  Drain.  Take about half the beans out, puree with 4 cups of water and add back to pot.

Put the oil in a skillet and heat over medium-high heat.  Add the onion and garlic and cook, stirring, until they are golden.  Add the chopped tomatoes and their liquid and the jalapenos, and bring to a simmer.  Cover and cook gently for about 10 minutes.  Add the tomato mixture and the cilantro to the beans.  Bring to a simmer and cook about 5 minutes.

Source:
  “World Vegetarian, ISBN 0-609-80923-7”
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Per Serving (excluding unknown items): 230 Calories; 8g Fat (28.5% calories from fat); 10g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 704mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

NOTES : We served this as a soup with cornbread, and found that a bit of cheddar cheese shredded into the soup is quite tasty.

Nutr. Assoc. : 0 0 0 0 0 0 0 0