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Black Beans& Rice

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Submitted by skim

YIELD

2 servings

PREP

30 min

COOK

3 hrs

READY

11 hrs

Ingredients

16 462.4
OUNCES ML/G BLACK BEANS, DRIED
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
¼ 59
CUP ML ONIONS
divided, chopped
2 ½ 591
CUPS ML WATER
divided
2 2
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML OREGANO
dried, whole
¼ 1.3
TEASPOON ML CUMIN
ground
3 45
TABLESPOONS ML VINEGAR
1 5
TEASPOON ML SALT
3 7.1E+2
CUPS ML RICE
cooked without salt or fat, hot

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 871g (30.7 oz)
Amount per Serving
Calories 1673 2% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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