Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | 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
- 4 cloves garlic
- 2 tsp. dried oregano
- 1/2 bunch fresh cilantro (coriander leaves)
- 1 tsp. salt
- 12 cups cold water
Directions
Sort and wash beans, discarding shrivelled or cracked ones; soak overnight in cold water.
Drain beans discarding the water, rinse under running tap water and place in a soup pot with 12 cups water.
Peel garlic cloves (do not chop) and coarsely chop the cilantro (stems too).
Add salt, garlic, oregano and cilantro to beans and bring to boil.
Reduce heat, cover and simmer for 2 or more hours (preferrably 3-4 hours).
Remove garlic cloves.
Drain and serve (or use in Gallo Pinto, Sopa Negra, mashed in sandwiches etc. Save the cooling water if making Sopa Negra).
Category:Costa Rican Recipes
Category:Costa Rican Vegetarian