Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried black beans
- 2 large onions, thickly sliced
- 1/2 cup red wine vinegar
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons cumin seeds, crushed
- 2 ancho chilies, seeded and crushed
- Salt and pepper to taste
- 4 hard-boiled eggs, chopped
- 1/2 cup pitted black olives, chopped
Directions
Cook beans in lightly salted simmering water until tender, about one hour.
Meanwhile, bring the onions to a boil in enough salted water to cover.
As they reach a boil, remove fr4om heat, drain, and add to a small nonreactive bowl with the vinegar.
Heat the oil in a large, nonreactive skillet.
Add the ham, garlic, cumin, and ancho and stir, cooking for three minutes or so.
Add the drained beans, onions, and vinegar, and salt and pepper to taste.
Stir and cook for five minutes.
Refrigerate or serve hot, garnished with chopped eggs or olives.
Category:Nigerien Recipes
Category:Nigerien Salads