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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 113.1
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.1 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 5.8 g

View full nutritional breakdown of Kemp's Black Beans calories by ingredient
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Kemp's Black Beans

Submitted by: MADEMCHE

Introduction

from epicurious. Can be used as a quesadilla filling, a base for some great pureed black bean soup, mix with some brown rice and salsa and you have veggie rice and beans. Lots of options. Do a pot up on the weekend and use it a little at a time throughout the week. from epicurious. Can be used as a quesadilla filling, a base for some great pureed black bean soup, mix with some brown rice and salsa and you have veggie rice and beans. Lots of options. Do a pot up on the weekend and use it a little at a time throughout the week.
Number of Servings: 16

Ingredients

    1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
    1 medium onion, finely chopped
    3 tablespoons olive oil
    8 cups water
    1 1/2 teaspoons salt
    1/4 cup Sherry (cream or medium-dry)
    1 to 2 tablespoons soy sauce - used Bragg's Liquid Aminos
    1 to 2 tablespoons balsamic vinegar

Directions

Bring black beans, onion, oil, water (8 cups), and 1/2 teaspoon salt to a boil in a 6- to 8-quart heavy pot, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours (depending on age of beans). Thin to desired consistency with additional water. Stir in Sherry and remaining teaspoon salt, then soy sauce and vinegar to taste (start with 1 tablespoon each), and simmer, uncovered, stirring occasionally, 5 minutes.

Makes 8 to 9 cups of beans.

Number of Servings: 16

Recipe submitted by SparkPeople user MADEMCHE.






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