• Black Beans With Rice

    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 6

    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
    1. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
    2. 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.
    3. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
    4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
    5. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
    6. Serve over rice. Garnish with sliced pimento and lemon wedges.
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