Directions:
- Rinse and sort the beans and place them in a cast iron Dutch oven.
- Add water to cover 2 inches above the beans.
- Soak beans overnight, or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil. Boil 1 minute and cover. Remove from heat and let stand 1 hour. Drain.
- Add fresh water to 1 inch above the beans and bring to a boil.
- Reduce the heat to simmer and add the chipotle, onion, carrot, celery, and mushrooms.
- Cover and cook until the beans are almost tender, about 30 minutes, adding more water as needed to keep the beans submerged in liquid.
- Add the garlic, cumin, chili powder, oregano, salt, and tomatoes. Simmer about 20 minutes.
- Add the spinach and simmer 5 minutes.
- Adjust seasonings to taste, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.14 Kcal (256 kJ) | ||
| Calories from fat | 20.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 3% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 0% | |
| Sodium | 350.27mg | 15% | |
| Potassium | 419.46mg | 9% | |
| Total Carbs | 8.61g | 3% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 37.95 Kcal (159 kJ) | ||
| Calories from fat | 12.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 3% | |
|---|---|---|---|
| Cholesterol | 0.59mg | 0% | |
| Sodium | 217.39mg | 15% | |
| Potassium | 260.33mg | 9% | |
| Total Carbs | 5.34g | 3% | |
| Sugars | 1.69g | 11% | |
| Dietary Fiber | 2.14g | 14% | |
| Protein | 1.81g | 6% | |
| Vitamin C | 8.2mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 10% | |
| Calcium | 32.2mg | 5% | |
* 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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