1 lb. Dried black beans
\nWater to cover
\n2 T. Chili powder
\n2 Onions, chopped
\n2 Carrots, chopped
\n2 Cloves garlic, minced
\n2 Stalks celery, chopped
\n1, 28 oz. Can plum tomatoes, undrained
\n1 Orange, quartered (unpeeled)
\n4 Chicken bouillon cubes
\n2 tsp. Tabasco sauce
\n2 tsp. Cumin or to taste
\n1\/2 C. Chopped Italian parsley<\/p>\n
Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour. Add the remaining ingredients except the parsley and simmer for 1 1\/2 hours or until the beans are tender, adding more water if needed. Remove the orange quarters and serve over cooked whole grains if desired; sprinkle with parsley.<\/p>\n
Yield: 6 Servings
\nServing Size: ~ 1 1\/2 C.<\/p>\n
Calories: 274
\nFat: 1.3g
\nFiber: 5.3g<\/p>\n
Notes: I know it sounds weird to add the orange like that. You can’t taste the orange, but it adds a certain something that everyone likes and no one can name.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. Dried black beans Water to cover 2 T. Chili powder 2 Onions, chopped 2 Carrots, chopped 2 Cloves garlic, minced 2 Stalks celery, chopped 1, 28 oz. Can plum tomatoes, undrained 1 Orange, quartered (unpeeled) 4 Chicken bouillon cubes 2 tsp. Tabasco sauce 2 tsp. Cumin or to taste 1\/2 C. Chopped Italian parsley Soak the beans overnight, drain and rinse. Cover the beans with water in a large pot, bring to a boil and simmer 1 hour….<\/p>\n