6 Serves
324 Mins
Rinse the black beans and soak them in water for at least 4 hours or overnight. Drain and rinse before cooking.
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Vitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
722 µg / 400 µgCalcium
230 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
288 mg / 420 mgPhosphorus
589 mg / 1,250 mgPotassium
2522 mg / 4,700 mgSodium
402 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
27 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing until softened.
Add the soaked black beans to the pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer.
Simmer the beans until tender, stirring occasionally. Add salt and pepper to taste during the final stages of cooking.
Serve the beans hot, ensuring they are well-seasoned.
17
g51
g31
g
Indian
Tunisian