Leslye Michlin Borden
Recipe by Cooking Light May 1995


Recipe Summary

5 cups (serving size: 1/2 cup)


Ingredient Checklist


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

  • Drain beans, and return to pan. Add 5 cups water, onion, and garlic; bring to a boil. Cover, reduce heat, and simmer 2 hours or until tender. Drain beans in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Combine reserved cooking liquid, chili powder, cumin, pepper, and salt in pan. Add half of beans, and mash. Stir in remaining beans; cook over medium-low heat 5 minutes or until thickened, stirring occasionally.

Nutrition Facts

165 calories; calories from fat 4%; fat 0.8g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.3g; protein 9.9g; carbohydrates 30.8g; fiber 6g; iron 3.2mg; sodium 72mg; calcium 67mg.