BLACK BEANS WITH RICE
A delicious Caribbean favorite that is cholesterol free and made with very little added fat.
| 1 lb | dry black beans |
| 7 C | water |
| 1 | medium green pepper, coarsely chopped |
| 1-1/2 C | chopped onion |
| 1 Tbsp | vegetable oil |
| 2 bay | leaves |
| 1 | clove garlic, minced |
| 1/2 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 |
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Pick 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.
Yield: 6 servings--Serving
Size: 8 oz
Each serving provides:
Calories: 561
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 193 mg