Directions:
- Soak beans overnight in water. The next day, rinse.
- In a medium non-stick pan over medium heat, heat the oil. Saute the onions, jalapenos and garlic until softened, about 5 minutes.
- Stir in the beans, broth, cumin, coriander and water. Bring to a boil. Reduce heat and simmer, covered, until the flavors are blended, about 45 minutes.
- Remove from heat. Stir in the sherry, lime juice and salt. Let the mixture cool slightly.
- Transfer the soup to a food processor or blender. Puree in batches. Pour back into saucepan and heat to serving temperature. Top with scallions to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.95 Kcal (1754 kJ) | ||
| Calories from fat | 45.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 8% | |
|---|---|---|---|
| Sodium | 341.87mg | 14% | |
| Potassium | 1728.02mg | 37% | |
| Total Carbs | 68.95g | 23% | |
| Sugars | 4.62g | 18% | |
| Dietary Fiber | 17.33g | 69% | |
| Protein | 25.12g | 50% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 7.1mg | 39% | |
| Calcium | 181.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 117.06 Kcal (490 kJ) | ||
| Calories from fat | 12.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 8% | |
|---|---|---|---|
| Sodium | 95.53mg | 14% | |
| Potassium | 482.85mg | 37% | |
| Total Carbs | 19.27g | 23% | |
| Sugars | 1.29g | 18% | |
| Dietary Fiber | 4.84g | 69% | |
| Protein | 7.02g | 50% | |
| Vitamin C | 4.6mg | 27% | |
| Iron | 2mg | 39% | |
| Calcium | 50.7mg | 18% | |
* 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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