Black Beans With Rice

Black Beans With Rice

A delicious Caribbean favorite that is cholesterol free and made with very little added fat.

CAL/SERV :

561

PREP TIME :

10 MINS

YIELDS :

6 SERVINGS

COOK TIME:

5 HOUR 15 MINS

INGREDIENTS
  • 1 lb dried black beans
  • 7 C water
  • 1 medium green pepper, coarsely chopped
  • 1½ C chopped onion
  • 1 Tbsp vegetable oil
  • 2 bay leaves
  • 1 clove garlic, minced
  • ½ tsp salt
  • 1 Tbsp vinegar (or lemon juice)
  • 6 C rice, cooked in unsalted water
  • 1 jar (4 oz) sliced pimento, drained
  • 1 lemon, cut into wedges

INSTRUCTIONS
  1. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse. In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.
  2. Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender.
  3. Stir occasionally and add water if needed (if water level drops below the top of the beans).
  4. Remove about ⅔ of the beans and set aside. Use a spoon to mash the remaining
  5. beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.
  6. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
  7. Serve over rice. Garnish with sliced pimento and lemon wedges.

Nutrition (per serving):

Calories 561, Total fat 4 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 193 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute