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Santa Fe Black Beans

Oxmoor House

Yield 14 servings (serving size: 1/2 cup beans, about 1 tablespoon cheese, about 1 1/2 teaspoons cilantro, and about 1 1/2 teaspoons pumpkinseed kernels)
Black beans are a staple side to any Mexican dish. Serve these beans warm and tender after 10 hours in the slow cooker.

Ingredients

  • 1 (1-pound) package dried black beans
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 cups finely chopped onion (about 1 large)
  • 1 tablespoon chopped chipotle chile, canned in adobo sauce
  • 1 teaspoon salt
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lime juice
  • 4 ounces crumbled queso fresco (about 1 cup)
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup unsalted pumpkinseed kernels

Nutrition Information

  • calories 165
  • caloriesfromfat 0.0 %
  • fat 4.4 g
  • satfat 1.8 g
  • monofat 1.2 g
  • polyfat 0.9 g
  • protein 9.8 g
  • carbohydrate 23.1 g
  • fiber 3.5 g
  • cholesterol 6 mg
  • iron 2 mg
  • sodium 347 mg
  • calcium 9 mg

How to Make It

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans.

  2. Place beans in a 3-quart electric slow cooker. Stir in chicken broth and next 4 ingredients (through garlic). Cover and cook on LOW for 10 hours or until beans are tender.

  3. Stir in lime juice. Mash bean mixture with a potato masher until slightly thick. Sprinkle with queso fresco, cilantro, and pumpkinseed kernels.

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