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Black Beans& Rice


Yield

2

servings

Prep

30

min

Cook

3

hrs

Ready

11

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

16 ounces black beans, dried
1 medium green bell peppers
chopped
¼ cup onions
divided, chopped
cups water
divided
2 cloves garlic
minced
½ teaspoon oregano
dried, whole
*
¼ teaspoon cumin
ground
*
3 tablespoons vinegar
1 teaspoon salt
3 cups rice
cooked without salt or fat, hot
* not incl. in nutrient facts

Directions

Sort and wash beans.

Combine beans, green pepper, and 2 tablespoons onion in a large Dutch Oven.

Cover with 6 cups of water, and soak overnight.

Add remaining 4 cups water to Dutch oven; cover and bring to a boil.

Reduce heat, and simmer 2½ hrs or until beans are tender.

Combine remaining 2 tablespoons onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork.

Stir in vinegar.

Add vinegar mixture and salt to beans.

Simmer, uncovered, an additional 20 minutes.

Serve over hot cooked rice.

First published: last updated: 2015-03-20

Comments

 

Nutrition Facts

Serving Size 871g (30.7 oz)
Amount per Serving
Calories 16732% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1226mg 51%
Total Carbohydrate 115g 115%
Dietary Fiber 51g 204%
Sugars g
Protein 121g
Vitamin A 5% Vitamin C 87%
Calcium 42% Iron 105%
* based on a 2,000 calorie diet How is this calculated?
 

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