Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Taco Tuesday, SoCal-Style
Spicy Black Beans
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 10 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 5 mg
- Sodium
- 510 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 10 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 5 mg
- Sodium
- 510 mg
Ingredients
Directions
- Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.
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