Black Beans With Rice
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
This delicious Caribbean favorite is cholesterol-free and made with very little added fat.
Nutrition Facts
| Serving Size | 8 oz |
| Calories | 561 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 193 mg |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Dry black beans | 1 pound |
| Water | 7 cups |
| Medium green pepper, coarsely chopped | 1 |
| Chopped onion | 1 ½ cups |
| Vegetable oil | 1 tablespoon |
| Bay leaves | 2 |
| Garlic cloves, minced | 1 |
| Salt | ½ teaspoon |
| Vinegar (or lemon juice) | 1 tablespoon |
| Rice, cooked in unsalted water | 6 cups |
| Sliced pimento, drained | 1 jar (4 ounces) |
| Lemon, cut into wedges | 1 |
- Directions
- Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
- In large soup pot or dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
- Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
- Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
- Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
- Serve over rice. Garnish with sliced pimento and lemon wedges.