Ingredients and Weight:
- 1 cup dried black beans (250 grams)
- 1 brown onion, chopped (100 grams)
- 2 cloves garlic, minced (6 grams)
- 1 teaspoon ground black pepper (5 grams)
- 2 liters water
- Salt to taste
- Fresh herbs or seasonings of choice (optional)
- Vegetable or chicken broth base (optional)
Preparation Time:
- Preparation Time: 15 minutes
- Cooking Time: 2 hours (including soaking time for beans)
Difficulty Level:
Level 2 (Moderate difficulty)
Preparation Method Steps:
- Sort and wash black beans, removing any impurities.
- Soak beans in water for at least 2 hours or until they become soft.
- Drain the water and rinse the beans.
- In a large pot, combine the beans with fresh water, onion, garlic, and black pepper. Bring to a boil.
- Reduce heat and let it simmer for about 1 hour or until the beans are cooked through.
- Add salt and any desired fresh herbs or seasonings. Continue to cook for another 30 minutes.
- Serve hot with a side of your choice.
Nutritional Information:
- Calories: Depending on the ingredients used, the calorie count will vary. A general estimate would be around 250-300 calories per serving.
- Protein: Rich in protein due to the black beans.
- Fiber: Excellent source of fiber.
- Minerals: Contains iron, potassium, and other minerals.
Dish Characteristics:
- This dish is hearty and comforting, perfect for colder weather.
- The black beans provide a rich, earthy flavor that Americans often enjoy.
- Can be customized with various seasonings and herbs to suit individual tastes.
User Comments:
- "This soup is so comforting and filling. The black beans are so rich in flavor."
- "I added some chicken broth base and fresh basil, it gave the soup an amazing flavor."
- "A great way to incorporate more beans into my diet. This recipe is a keeper."
Special Precautions and Tips:
- Soaking the beans beforehand helps reduce cooking time and ensures that the beans cook evenly.
- Adjust the seasoning according to taste.
- For a thicker soup, you can puree a portion of the cooked beans before adding them back to the pot.
