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8 servings
suggest servings
| 1 | pound | black beans | |
| 10 | cups | water | |
| 4 | teaspoons | salt | divided |
| 1 | each | sweet bell pepper | cored, halved |
| 2/3 | cup | vegetable oil | |
| 1 | large | onion | peeled, sliced |
| 4 | each | garlic clove | minced |
| 1 | each | serrano chiles | seeded, halved |
| 1/2 | teaspoon | black pepper | |
| 1 1/2 | tablespoons | chocolate | mexican, crumbled |
| 1 | each | bay leaf | |
| 1/8 | teaspoon | cumin | ground |
| 1 | teaspoon | sugar | |
| 2 1/2 | tablespoons | wine vinegar | red |
| 2 1/2 | tablespoons | olive oil |
Rinse beans and soak overnight, along with 1 tsp salt and bell pepper.
In a 6-quart stewpan, bring beans, soaking water, and pepper to a boil.
Simmer till tender (really tender).
Heat peanut oil in deep frying pan.
Saute onion, garlic and green hot pepper till soft.
Remove 2 1/2 cups bean broth from pot and add to frypan.
Simmer 10 minutes. Strain onions, garlic and hot peppers from broth and discard them.
Remove bell pepper and discard.
Add seasoned broth to soup pot.
Add all other ingredients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick.
If too thick, add water.
Add vinegar and olive oil before serving.
| % Daily Value* | |
| Total Fat 23.0g | 35% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1194mg | 50% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 6.0g | 22% |
| Sugars 1.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 1% | Vitamin C | 76% | |
| Calcium | 4% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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