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
Chef Don Heidel
Recipe by Cooking Light March 1996

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Recipe Summary

Yield:
13 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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 in a colander, and set aside.

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  • Heat oil in pan over medium-high heat. Add onion, bell peppers, jalapeño, and garlic; sauté for 10 minutes or until tender. Add chili powder, cumin, ground red pepper, salt, and black pepper; sauté 1 minute. Stir in masa harina and cocoa. Add beans and broth; stir well. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until beans are tender, stirring occasionally.

Source

Sundance Resort, Utah

Nutrition Facts

231 calories; calories from fat 16%; fat 4.1g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.8g; protein 11.4g; carbohydrates 39.5g; fiber 7.4g; iron 4.2mg; sodium 810mg; calcium 77mg.
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