Taos Black Beans

When the whole family is running in different directions, it’s crock-pot season! These beans make a meal in a bowl, or a great side dish with any roasted fish or meat.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 165
Total fat 4.4 g
Satfat 1.8g
Monofat 1.2g
Polyfat 0.9g
Protein 9.8g
Carbohydrate 23.1g
Fiber 3.5g
Cholesterol 6mg
Iron 2mg
Sodium 347mg
Calcium 9mg


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INGREDIENTS

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)
½ cup chopped fresh cilantro
½ cup unsalted pumpkinseed kernels


PREPARATION

1. Sort and wash beans, removing any cracked beans and small stones.

2. Place beans in a large pot or Dutch oven and cover with water to 2 inches above beans. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and allow beans to stand for 1 hour.

3. Drain beans and place them in a 3-quart crock pot or slow cooker. Stir in chicken broth, onion, chipotle, salt and garlic. Cover and cook on LOW for 10 hours or until beans are tender.

4. Stir in lime juice. Mash bean mixture with a potato masher until slightly thickened.

5. Sprinkle each serving with queso fresco, cilantro, and pumpkinseed kernels.

Serves 14, ½ cup beans, 1 tablespoon cheese, 1½ teaspoons of cilantro and 1 ½ teaspoons of pumpkinseeds each







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