Recipe Category:

Published:  2013 - 04 - 26

Nutritional Information: 

• Calories: 362.42cal

• Protein: 24.81g

• Fat: 20.13g

• Fiber: 3.38g

• Cholesterol: 83.83mg

• Vitamin A: 435.83RE

• Vitamin C: 23.87mg

• Vitamin E: 2.78mg

• Thiamine: 0.27mg

• Riboflavin: 0.26mg

• Niacin: 3.26mg

• Vitamin B6: 0.27mg

• Vit. B12: 3.20mcg

• Folate: 101.84mcg

• Sodium: 1237.74mg

• Calcium: 73.47mg

• Magnesium: 62.79mg

• Potassium: 622.57mg

• Iron: 3.67mg

• Zinc: 3.63mg

Instructions :   

• Soak 1 pound black beans overnight in water to cover by 2 inches. (To quick-soak: Combine beans with water to cover by 2 inches in saucepan. Bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain. Transfer beans to Dutch oven with 7 cups water and ham hocks. Bring to boil; reduce heat, cover and simmer 30 minutes. Add 2 teaspoons salt; cook covered until beans are tender, 30 minutes more. 

• Heat oil in skillet over medium-high heat. Add beef and brown, stirring to break up meat. Chop onions, carrot and red bell pepper and add with 1 teaspoon salt; cook, stirring, 10 minutes. Stir in chili powder, garlic, cumin and ground red pepper; cook 1 minute. 

• Remove ham hocks from Dutch oven. If beans are soupy, remove 1 cup liquid. Add beef mixture to beans and simmer 10 minutes. Serve, if desired with diced tomato and sour cream for garnish.

Serves:

Ingredients :

• 2 cups Black beans

• 1 pound Ham hocks

• 3 teaspoons Salt

• 2 Tablespoons Vegetable oil

• 1 pound Ground Beef-90% lean

• 2 cups Onion

• 1 medium Carrot

• 1 medium Pepper red

• 2 Tablespoons Chili powder

• 2 Tablespoons Garlic clove minced

• 2 teaspoons Cumin seed, ground

• 1/2 teaspoon Red pepper

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