Black Beans With Rice
By Fitness and Freebies
Black beans with green pepper, onions, bay leaves served over rice and garnished with pimento and lemon wedges.
1 pound dry black beans
7 cups water
1 medium green pepper, coarsely chopped
1-1/2 cup chopped onions
1 tablespoon vegetable oil
2 bay leaves
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon vinegar (or lemon juice)
6 cups rice, cooked in unsalted water
1 jar (4 oz) sliced pimento, drained
1 lemon, cut into wedges
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 to 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.
Nutrition information per serving:
Recipe makes 6 servings
Serving size: 8 ounces
Total fat: 4g
Saturated fat: 1g
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"Junk food" vegetarians who eat nothing but, say, french fries and chocolate cake, are not doing their bodies any favors.