Black beans 500g
from 1
CHF 3.95
Incl. 2.60% tax
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Unit: 500 g
The black bean is soft in texture and delicately sweet in flavour and is particularly suited for use in soups and salads.
Ingredients
Black beans
Nutritional information
| 100g enthalten | |
|---|---|
| Fat | 1.5 g |
-- davon Saturated fat | 0.2 g |
| Carbohydrates | 43.0 g |
-- davon Sugars | 1.0 g |
| Dietary fiber | 17.0 g |
| Protein | 22.0 g |
| Salt | 10 mg |
| Energy in KJ | 1224 kJ |
| Energy in Kcal | 306 kcal |
Preperation
Frijoles
200g black beans
olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
sea-salt
1 bay leaf
1 teaspoon coriander
1 teaspoon cumin
1 pinch of pepper
Preparation:
Wash the beans and soak in cold water overnight. Drain the soaking water and thoroughly rinse the beans. Fill with fresh water until the beans are covered. Bring to the boil and cook for about 1 hour. In a large frying pan, fry onion and garlic in olive oil. Remove the beans from the soup with the foam trowel and fry with stirring. Sprinkle and add the coriander and caraway in the mortar. Salt. When the beans dry, add the boil and continue to fry until all the liquid is exhausted. Meanwhile, crush some of the beans with the grater. The Frijoles should be soft as mus and not too dry.
200g black beans
olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
sea-salt
1 bay leaf
1 teaspoon coriander
1 teaspoon cumin
1 pinch of pepper
Preparation:
Wash the beans and soak in cold water overnight. Drain the soaking water and thoroughly rinse the beans. Fill with fresh water until the beans are covered. Bring to the boil and cook for about 1 hour. In a large frying pan, fry onion and garlic in olive oil. Remove the beans from the soup with the foam trowel and fry with stirring. Sprinkle and add the coriander and caraway in the mortar. Salt. When the beans dry, add the boil and continue to fry until all the liquid is exhausted. Meanwhile, crush some of the beans with the grater. The Frijoles should be soft as mus and not too dry.