Black Beans With Rice
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.
Recipe makes 6 servings
Serving size: 8 ounces
Calories: 561; Total fat: 4g; Saturated fat: 1g; Cholesterol: 0mg; Sodium: 193mg
Did you know?
Scientists in Sri Lanka have figured out that cooking rice with oil, then cooling it, may slash calories by up to half. The cooling process, along with fat from the oil, boosts rice's resistant starch, an indigestible carb.
Try it at home: Add 1 teaspoon healthy oil to the cooking water for every 1/2-cup uncooked rice. Cook, chill overnight, and you have rice that tastes just like rice but has fewer storable calories!
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