Photo: Lily Banse
Mexican Black Beans with Epazote Recipe
11 ingredients
openrecipes
Epazote is native to Mexico and the tropical regions of Central and South America, where it is commonly found wild. It is also widely naturalized throughout the...
Estimated Nutrition (whole recipe, rough)
608
Calories
68g
Protein
19g
Fat
39g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Epazote | 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
- 1 pound dried black beans
- 3 cups chicken stock
- 3 cups water
- 2 large sprigs fresh epazote (or 2 tablespoons dried)
- 1/2 pound chopped fresh chorizo sausage
- 1 diced onion
- 2 diced carrots
- 2 diced celery stalks
- 1 tablespoon chopped garlic
- 1 tablespoon ancho or New Mexico chile powder
- 1 tablespoon ground cumin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes