Spicy Black Bean Reduction
Great with meal if cooked wel
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
side dish
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano
- 1 medium onion finely chopped
- salt ~~amp pepper
- 1 1/2 cups dried black beans (10.5 oz bag)
- 4 garlic cloves (i cheat and use 7)
- 1 large jalapeno peppers seeded and minced
- 1 medium tomato coarsely chopped
- Carbohydrate 5.33977499974228 g
- Cholesterol 0 mg
- Fat 2.443869687459 g
- Fiber 1.20250001949833 g
- Protein 0.885899999956 g
- Saturated Fat 0.201067711223735 g
- Serving Size 1 1 Serving (169g)
- Sodium 37986.6711726903 mg
- Sugar 4.13727498024395 g
- Trans Fat 0.0763461798401154 g
- Calories 44 calories
1. In a large saucepan, ocver the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour stirring occassionally. 2. In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeno and cook over moderstae heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregeno and enough water to cover. Season with Salt & Pepper and simmer until the beans are tender, about 2 1/2 - 3 hours. Replenish the water if necessary.
