Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Yogurt | 170g plain Greek | 100 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 3½ cups (8 dL ) dried black beans
- 2 tablespoons (30 mL ) corn oil or other vegetable oil
- 1 medium onion , diced
- 2 cloves garlic , minced
- 1 chipotle chile
- ¼ ancho chile
- 1 tablespoon (15 mL) cumin
- 1 tablespoon (15 mL) paprika
- 1 tablespoon (15 mL) dried oregano
- ¾ tablespoon (11 mL) sea salt
- ⅛ teaspoon (1 mL) cayenne pepper
- 2 tablespoons (30 mL) wine vinegar (red or white)
- 1½ cups (350 mL) diced tomatoes
- 1½ cups (350 mL) tomato puree
- 4 cups (1 L ) water
- Sour cream for garnish
Directions
Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil , reduce heat, and simmer for 2 hours.
Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.
Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.
Serve with or without sour cream.