Directions:
- Film the bottom of a heavy pan with olive oil.
- When hot add the onion and garlic and cook until they begin to soften.
- Add the bell peppers and celery. Cook 5 minutes longer.
- Skin and add the chorizo. Stir to break up the chunks.
- Add the epazote and oregano.
- Add the liquid from the beans and continue to cook until the chorizo and veggies are tender. Watch out for scorching and add extra water if necessary.
- Stir in the beans and the hot sauce.
- Adjust salt and hotness to your taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.74 Kcal (1184 kJ) | ||
| Calories from fat | 157.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.53g | 27% | |
|---|---|---|---|
| Cholesterol | 10mg | 3% | |
| Sodium | 522.89mg | 22% | |
| Potassium | 447.91mg | 10% | |
| Total Carbs | 22.57g | 8% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 7.13g | 29% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 57.1mg | 95% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 19mg | 106% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 111.38 Kcal (466 kJ) | ||
| Calories from fat | 62.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.9g | 27% | |
|---|---|---|---|
| Cholesterol | 3.94mg | 3% | |
| Sodium | 205.98mg | 22% | |
| Potassium | 176.45mg | 10% | |
| Total Carbs | 8.89g | 8% | |
| Sugars | 3.13g | 32% | |
| Dietary Fiber | 2.81g | 29% | |
| Protein | 3.27g | 17% | |
| Vitamin C | 22.5mg | 95% | |
| Vitamin A | 0.4mg | 37% | |
| Iron | 7.5mg | 106% | |
| Calcium | 22.4mg | 6% | |
* 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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