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Savory Black Beans

Western.Chefs's picture
  Dry black beans 16 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Salt pork 1⁄2 Pound, diced
  Onion 1 Medium, diced
  Stalk celery 1 Medium, diced
  Salt 1 3⁄4 Teaspoon
  Red pepper 1⁄4 Teaspoon, crushed

1. Rinse beans with running cold water and discard any stones or shriveled beans. In 5-quart Dutch oven over high heat, heat beans and 8 cups water to boiling; cook 3 minutes. Remove Dutch oven from heat; cover and let stand 1 hour. Drain and rinse beans; set aside.
2. In same Dutch oven, over medium heat, cook salt pork until lightly browned. Add onion and celery, and cook, stirring occasionally, until vegetables are tender.
3. Return beans to Dutch oven; add salt, crushed red pepper, and 5 1/2 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring occasionally, until beans are tender.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3333 Calories from Fat 1703

% Daily Value*

Total Fat 189 g291.3%

Saturated Fat 68.4 g342%

Trans Fat 0 g

Cholesterol 195 mg65%

Sodium 6683.9 mg278.5%

Total Carbohydrates 304 g101.2%

Dietary Fiber 73.1 g292.4%

Sugars 19.1 g

Protein 112 g224%

Vitamin A 4.5% Vitamin C 30.1%

Calcium 63.7% Iron 135.1%

*Based on a 2000 Calorie diet

Savory Black Beans Recipe