Black Beans With RiceEn Español (Spanish Version)
This delicious Caribbean favorite is cholesterol-free and made with very little added fat.
Serving Size8 ozCalories
4 gSaturated Fat1 gCholesterol
193 mgServings6IngredientsMeasuresDry black beans1 poundWater7 cupsMedium green pepper, coarsely chopped1Chopped onion1 ½ cups Vegetable oil1 tablespoonBay leaves2Garlic cloves, minced1 Salt½ teaspoon Vinegar (or lemon juice)1 tablespoonRice, cooked in unsalted water6 cupsSliced pimento, drained1 jar (4 ounces)Lemon, cut into wedges1 DirectionsPick 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.