Baked Black Beans With Sour Cream Recipe

Baked Black Beans With Sour Cream are flavorful as well as rich. I made this Baked Black Beans With Sour Cream last night and thought it was great. A wonderful recipe!


MethodMain Ingredient


 Jalapeno chile1 , chopped
 Black beans1 Cup (16 tbs) (Uncooked)
 Oil30 Milliliter (2 Tablespoon)
 Onions3 Medium, thinly sliced
 Garlic2 Clove (10 gm), minced
 Chopped cilantro45 Milliliter (3 Tablespoon)
 Salt1 Teaspoon
 Low fat sour cream120 Milliliter (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1526 Calories from Fat 453

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 15.4 g77.2%

Trans Fat 0 g

Cholesterol 42 mg

Sodium 2080.4 mg86.7%

Total Carbohydrates 212 g70.8%

Dietary Fiber 46.6 g186.3%

Sugars 32.3 g

Protein 66 g131.2%

Vitamin A 73.7% Vitamin C 113.8%

Calcium 63.9% Iron 76.4%

*Based on a 2000 Calorie diet


Soak beans overnight in cold water or do a quick soak by bringing them to a boil in water to cover beans, boiling for 2 minutes, covering and letting stand 1 hour.
Drain soaked beans and put them in a large saucepan.
Add enough water to cover generously.
Bring to a boil and simmer uncovered until tender, about 1 1/2-2 hours.
Heat oil in skillet.
Add onions and cook over low heat until soft but not brown.
Add garlic, Chile and 2 tbs chopped cilantro and cook 1 minute longer.
Remove from heat.
Preheat oven to 350°F (180°C).
Drain beans, reserving 1/2 cup cooking liquid.
Put beans in an oiled, small baking dish.
Add reserved liquid and onion mixture.
Add salt.
Bake 30-40 minutes or until liquid is absorbed.
Preheat tostada bowls for 3-5 minutes in the oven and fill with black beans.
Top each serving with 2 tbs sour cream and a sprinkle of the remaining chopped cilantro.