Directions:
- Place beans in a Dutch oven or soup kettle; cover with water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1-4 hours.
- Drain beans and discard liquid. In a 6-qt. Dutch oven or soup kettle, cook beef and onions over medium heat until meat is no longer pink and onions are tender; drain. Add the beans, paprika, cumin, garlic and salt. Stir in broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cover and simmer for 1 hour or until beans are tender. Yield: 12-16 servings (4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.43 Kcal (1702 kJ) | ||
| Calories from fat | 165.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.44g | 28% | |
|---|---|---|---|
| Cholesterol | 56.44mg | 19% | |
| Sodium | 572.1mg | 24% | |
| Potassium | 749.82mg | 16% | |
| Total Carbs | 39.8g | 13% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 7.86g | 31% | |
| Protein | 22.24g | 44% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 5.1mg | 29% | |
| Calcium | 85.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 223.79 Kcal (937 kJ) | ||
| Calories from fat | 91.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 28% | |
|---|---|---|---|
| Cholesterol | 31.08mg | 19% | |
| Sodium | 315.01mg | 24% | |
| Potassium | 412.87mg | 16% | |
| Total Carbs | 21.91g | 13% | |
| Sugars | 4.93g | 36% | |
| Dietary Fiber | 4.33g | 31% | |
| Protein | 12.25g | 44% | |
| Vitamin C | 1.7mg | 5% | |
| Iron | 2.8mg | 29% | |
| Calcium | 47mg | 9% | |
* 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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