Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans, and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain; return beans to pan.

  • Heat the oil in a large nonstick skillet over medium-low heat. Add chorizo, carrot, onion, bell pepper, habanero, and garlic, and sauté 15 minutes or until vegetables are tender. Add water and broth to beans in Dutch oven, and bring to a boil. Stir in chorizo mixture and bay leaves, and return to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender. Add tomato, salt, and black pepper, and simmer 15 minutes. Stir in the mashed banana, and remove from heat.

Nutrition Facts

223 calories; calories from fat 24%; fat 5.9g; saturated fat 1.8g; mono fat 2.6g; poly fat 0.8g; protein 12.4g; carbohydrates 31.6g; fiber 5.9g; cholesterol 11mg; iron 3mg; sodium 399mg; calcium 56mg.