VEGAN--Traditional Cuban Black Beans

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* Exported from MasterCook *

 

Traditional Cuban Black Beans

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Mexican/Southwestern

Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried black beans -- sorted & rinsed

2 1/2 quarts water

2 large green bell pepper -- chopped & divided

2 tablespoons olive oil

1 large onion -- chopped

4 cloves garlic -- minced

1 teaspoon hot red pepper sauce

1/4 teaspoon dried oregano

1 bay leaf

2 teaspoons sugar

3 teaspoons to 4 tsp. salt

2 tablespoons dry white wine

2 tablespoons olive oil

hot cooked white or yellow rice

Garnish: chopped onion

 

Sort and wash beans and place in a Dutch oven. Add water and half of bell

pepper and bring to a boil. Reduce heat and simmer, uncovered, 1 1/2 hours or

just until beans are tender. (If desired, beans can be presoaked overnight

before this process.)

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until

hot. Add remaining bell pepper, onion, and next 4 ingredients. Cook, stirring

constantly, 5 minutes or until tender.

Add onion mixture, sugar, and salt to beans, cover and simmer, stirring

occasionally, for 45 minutes. Uncover and cook for 15 minutes or to desired

thickness.

Stir in wine and 2 tablespoons of olive oil. Remove and discard bay leaf.

Serve over rice. Garnish with chopped onion, if desired.

 

 

 

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Per serving: 367 Calories (kcal); 10g Total Fat; (24% calories from fat); 17g

Protein; 53g Carbohydrate; 0mg Cholesterol; 18mg Sodium

Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0