Directions:
- Place all ingredients in a large heavy pot, dutch oven or stock pot. Make sure the water covers the ingredients by two fingers depth (real scientfic here).
- Cover and cook over medium to low heat for about 2 hours stirring occasionally.
- Add salt and pepper to taste (adding it sooner will make the beans tough).
- Continue to stir occasionally to ensure that the beans aren't sticking and continue to cook until beans are soft (about another 2 hours).
- Serve over hot rice.
- I usually add some Andouille Sausage during the last 1/2 hour of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.62 Kcal (1342 kJ) | ||
| Calories from fat | 43.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.78g | 7% | |
|---|---|---|---|
| Cholesterol | 13.23mg | 4% | |
| Sodium | 257.15mg | 11% | |
| Potassium | 1173.93mg | 25% | |
| Total Carbs | 50.02g | 17% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 12.34g | 49% | |
| Protein | 20.94g | 42% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 9.4mg | 52% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 107.7 Kcal (451 kJ) | ||
| Calories from fat | 14.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 7% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 4% | |
| Sodium | 86.38mg | 11% | |
| Potassium | 394.33mg | 25% | |
| Total Carbs | 16.8g | 17% | |
| Sugars | 0.97g | 12% | |
| Dietary Fiber | 4.15g | 49% | |
| Protein | 7.03g | 42% | |
| Vitamin C | 5.5mg | 27% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 3.2mg | 52% | |
| Calcium | 34.7mg | 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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