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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 891.6 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 11.9 g
  • Protein: 11.1 g

View full nutritional breakdown of Dad's Black Bean Soup calories by ingredient
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Dad's Black Bean Soup

Submitted by: MGARREN

Introduction

This recipe has been handed down via the Mexican branch of the family. It is an Ultimate Slow Food, it takes 3 days minimum to cook, and is well worth the time. This recipe has been handed down via the Mexican branch of the family. It is an Ultimate Slow Food, it takes 3 days minimum to cook, and is well worth the time.
Number of Servings: 8

Ingredients

    2lbs black beans
    Cover with water, {about 6 - 8 cups}
    1-2 tablespoon(s) salt {I use 1 Tbsp}
    handful of chopped epazote (Mexican herb - get at Mexican grocery store)
    1 small-medium onion, finely chopped
    3 small garlic cloves, finely chopped (or passed through
    garlic press - preferably).
    3 small-medium roma tomatoes, diced.
    3 small-medium tomatillos (green tomatoes), finely diced.
    1 medium carrot, sliced fine.
    Optional, add 1 or 2 diced Mexican zucchinis (or regular zucchinis).
    some of each: crushed basil, sage, oregano, thyme, marjoram, powered cumin, powered coriander, chopped cilantro. {I used about 1/2 tsp each, except the cilantro, I used about a small handful chopped}
    3-5 finely chopped chilies serrano.
    juice of one lime

Directions

1. Soak 2lbs black beans overnight.
2. Remove "floaters".
3. Drain and rinse beans
4. Cover with water, add 1-2 tablespoon(s) salt, and start heating on
VERY low heat.
5. Add handful of chopped epazote (Mexican herb - get at Mexican grocery store)
6. Add 1 small-medium onion, finely chopped
7. Add about 3 small garlic cloves, finely chopped (or passed through
garlic press - preferably).
8. Add 3 small-medium roma tomatoes, diced.
9. Add 3 small-medium tomatillos (green tomatoes), finely diced.
10. Add 1 medium carrot, sliced fine.
11. Optional, add 1 or 2 diced Mexican zucchinis (or regular zucchinis).
12. Add some of each: crushed basil, sage, oregano, thyme, marjoram,
powered cumin, powered coriander, chopped cilantro.
13. Add 3-5 finely chopped chilies serrano.

After cooking for some hours (10-12), add juice of one lime.
Don't overheat - best is just about where the liquid just "turns
over". Ie, just about boiling, but not quite.
From first heat, cook about 24-36 hours. Keep beans covered with
water, and cover on pot. You may need to add some water during cooking
to compensate for evaporation.


Serving Size: Makes 8 (or more) 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MGARREN.






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