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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Seattle Black Beans

Cooking Light JULY 2002

  • Yield: 10 servings (serving size: about 2/3 cup)

Ingredients

  • 3 cups dried black beans
  • 6 cups fat-free, less-sodium chicken broth
  • 1/2 cup water
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 bacon slices
  • 1 cup thinly sliced celery
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced

Preparation

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 12%
  • Fat: 3.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 15g
  • Carbohydrate: 39g
  • Fiber: 9.5g
  • Cholesterol: 3mg
  • Iron: 3.2mg
  • Sodium: 378mg
  • Calcium: 83mg
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Seattle Black Beans recipe

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