Blades's Black Beans
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans, dried
|
|
| 6 | cups |
chicken broth
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | cup |
yellow onion
minced |
|
| 1 | each |
italian plum (roma) tomatoes
chopped |
|
| ½ | cup |
green bell peppers
minced |
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 ½ | teaspoons |
oregano
|
|
| ⅛ | teaspoon |
lemon pepper
|
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | pound |
ham
in 1/2 inch pieces |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sour cream
and cilantro sprigs for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans, dried
|
|
| 1.4 | l |
chicken broth
|
|
| 6E+1 | ml |
olive oil
|
|
| 237 | ml |
yellow onion
minced |
|
| 1 | each |
italian plum (roma) tomatoes
chopped |
|
| 118 | ml |
green bell peppers
minced |
|
| 59 | ml |
cilantro
chopped |
|
| 15 | ml |
balsamic vinegar
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
oregano
|
|
| 0.6 | ml |
lemon pepper
|
*
|
| 1 | clove |
garlic
minced |
|
| 113.4 | g |
ham
in 1/2 inch pieces |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sour cream
and cilantro sprigs for garnish |
*
|
Directions
Soak the beans overnight in cold water. Drain.
Place the beans in a large, heavy pot, cover with water and as the liquid is reduced.
Meanwhile, heat the oil in a skillet over medium high heat. Sauté the onion until golden, then add the remaining ingredients except the ham, salt and garnishes.
Simmer for three minutes, stirring.
Stir the ham and the contents of the skillet into the beans. Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary.
Season with salt and serve with sour cream and sprigs of cilantro.
