Directions:
- Bring water& beans to a boil over high heat.
- Reduce heat to a simmer& cook till beans are soft, about 1 hour.
- In another saucepan, heat oil,& cook onions until light brown, about 15 minutes.
- Add garlic, chili& salt, cook 4 minutes or so to release fragrance.
- Add black beans, liquid& stock; bring to boil& simmer for about 30 minutes.
- Use blender to puree the soup (I only puree some of the soup, so it remains chunky).
- Ladle into bowls, stir in a small splash of sherry (if desired, it balances well with the bean flavour)& garnish with a dollop of sour cream& some chopped herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.43 Kcal (1308 kJ) | ||
| Calories from fat | 84.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 853.48mg | 36% | |
| Potassium | 981.74mg | 21% | |
| Total Carbs | 41.8g | 14% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 16.67g | 33% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 104.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 60.69 Kcal (254 kJ) | ||
| Calories from fat | 16.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 14% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 2% | |
| Sodium | 165.78mg | 36% | |
| Potassium | 190.69mg | 21% | |
| Total Carbs | 8.12g | 14% | |
| Sugars | 1.19g | 24% | |
| Dietary Fiber | 1.69g | 35% | |
| Protein | 3.24g | 33% | |
| Vitamin C | 0.7mg | 6% | |
| Iron | 0.5mg | 14% | |
| Calcium | 20.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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