Black Beans in mirepoix
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Black Beans in mirepoix calories by ingredient
Introduction
Just ~400g of dry black beans soaked and then simmered in mirepoix (onion, carrot, celery), water, and vegetable broth. This is meant as a big batch of beans eaten as single servings throughout the week. Just ~400g of dry black beans soaked and then simmered in mirepoix (onion, carrot, celery), water, and vegetable broth. This is meant as a big batch of beans eaten as single servings throughout the week.Number of Servings: 12
Ingredients
-
400g dry black beans
100g diced onion
60g diced carrot
60g diced celery
1 tsp olive oil
2 cups vegetable broth
3 cups water
salt, pepper, cumin, balsamic vinegar to taste
Tips
Prep time does not include the ~8 hours for soaking the beans
Directions
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.
