1 pound dried black beans, sorted and rinsed
1 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 cups vegetable broth
3 cups water
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 teaspoon chipotle chili powder
2 teaspoons salt
1 large tomato, chopped
- Soak beans overnight in enough water to cover the beans. The next day, drain the beans and set aside
- Heat the oil in a large stock pot over medium high heat. Add and saute the onion until slightly tender. Add the garlic and cook until fragrant.
- Stir in the broth, water, rum, cumin, oregano, chipotle chili powder and salt. Cover and simmer for 2 hours stirring occasionally until beans are tender.
- Stir in the tomato and simmer uncovered for an additional 10 minutes.
Serves 8, 1 cup servings. 163 calories, 2 grams of fat and 24 grams for fiber