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Frijoles Negros

35 min
15 min prep
20 min cook

Serves 15

Ingredients

  • 3 Peeled garlic cloves
  • 1/2 Medium yellow onion
  • 27 oz Black beans
  • 1/2 tsp Ground cumin
  • 1 tsp Chili powder
  • 1 1/2 tsp Kosher salt

Instructions

  1. In a dry cast iron skillet set over high heat, add garlic cloves and onion. Cook until charred on both sides.
  2. Stir in remaining ingredients and simmer over medium heat for 10 to 15 minutes.
  3. Transfer to a food processor and puree until smooth.
  4. Simmer over medium heat for 10 to 15 minutes.
  5. Enjoy on a tostada or sope. Store in the refrigerator in an air tight container.

Nutrition

9gCarbs
0gFat
3gProtein

Nutrition Facts

15 servings

  • Amount Per Serving
    Calories50
  • % Daily Value*
  • Total Fat
    • 0g
  • Saturated Fat
    • 0g
  • Trans Fat
    • 0g
  • Cholesterol
    • 0mg
  • Sodium
    • 270mg
    • 11%
  • Total Carbohydrate
    • 9g
    • 3%
  • Dietary Fiber
    • 1g
  • Sugars
    • 0g
  • Protein
    • 3g
  • Vitamin C
    • 4%
  • Calcium
    • 2%
  • Iron
    • 6%
  • Vitamin A
    • 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.