nutritional information

Per :

  • Calories: 122
  • Protein: 8 g
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Cholesterol: 5 mg
  • Sodium: 318 mg
  • Fiber: 6 g
  • Sugar: 1 g

Multipurpose Black Bean Filling

Serves 8

This recipe can be used to fill tacos or enchiladas, top quesadillas, or even make a warm dip. It’s a boon to vegetarian kitchens because many canned varieties of refried and black beans contain pork products for flavor.
  • 1 cup dried black beans, rinsed and drained
  • 2 large leeks, finely chopped (2 cups)
  • 1 large red bell pepper, finely chopped (1 cup)
  • 1½ Tbs. ground cumin
  • ½ cup crumbled queso fresco

1. Place beans and 5 cups cold water in bowl. Soak 5 hours, or overnight. Drain, reserving soaking liquid.
2. Coat Dutch oven with cooking spray; heat over medium-low heat. Add leeks and bell pepper, and sprinkle with salt. Cover, and cook 5 minutes, stirring occasionally. Stir in cumin, and cook 1 minute more.
3. Add enough water to soaking liquid to make 4 cups, then add liquid and beans to leek mixture. Season with salt and pepper, cover, and simmer 1 hour, or until beans are soft, adding water if necessary. Mash some beans against side of pot to thicken. Serve sprinkled with queso fresco, in tortillas, or with chips.

October 2008

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What would one do if we didn't own a pressure cooker? What I did was saute the green pepper (didn't have red) with the onion (didn't have leek on hand) then followed the rest of the recipe as written. Not sure what or if the difference would be?

Krystal - 2010-11-09 21:18:12