Black Beans in mirepoix
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
400g dry black beans100g diced onion60g diced carrot60g diced celery1 tsp olive oil2 cups vegetable broth3 cups watersalt, pepper, cumin, balsamic vinegar to taste
Soak dry beans ~8 hours; drain. Pick out stones, etc.
Heat oil in dutch oven. Add onion, coat, and cook about five minutes, then add carrots, cook another three minutes, and add celery, cooking another two to three.
Add beans. Add vegetable broth and water, bring to a boil, reduce to a simmer, and cook about 2 hours or until the beans are tender.
Add salt, pepper, cumin, and balsamic vinegar to taste. Let cool and then portion into custard cups and refrigerate single servings for later consumption.
Serving Size: makes 12 servings in custard cups
Number of Servings: 12
Recipe submitted by SparkPeople user SPKRAUSE.
Heat oil in dutch oven. Add onion, coat, and cook about five minutes, then add carrots, cook another three minutes, and add celery, cooking another two to three.
Add beans. Add vegetable broth and water, bring to a boil, reduce to a simmer, and cook about 2 hours or until the beans are tender.
Add salt, pepper, cumin, and balsamic vinegar to taste. Let cool and then portion into custard cups and refrigerate single servings for later consumption.
Serving Size: makes 12 servings in custard cups
Number of Servings: 12
Recipe submitted by SparkPeople user SPKRAUSE.
Nutritional Info Amount Per Serving
- Calories: 123.0
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 9.7 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 5.4 g
- Protein: 7.4 g