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

Servings and Times

Servings

Ingredients and Preparation

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.

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