1,000 Vegetarian Recipes - Rice and Black Beans

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Rice and Black Beans

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup black beans

3 1/2 to 4 cups water -- divided

1 tablespoon vegetable oil

1 cup chopped onions

1/3 cup chopped green bell pepper

4 cloves garlic -- minced

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1 bay leaf

1/4 teaspoon salt, or to taste

1/4 teaspoon pepper

3 cups cooked white or brown rice

 

Place the beans in a large bowl, add water to cover by 2-inches, and let stand

overnight (or use the quick soak method. Drain.

 

In a 2-quart saucepan, heat the oil over medium-high heat. Add the onions, bell

peppers, and garlic; cook, stirring, until softened, about 3 minutes. Stir in

the cumin until absorbed.

 

Add 3 1/2 cups of the water; bring to a boil. Add the drained beans, oregano,

and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, 2 to 2 1/2

hours or until beans are very soft and mixture is thick; if necessary add the

final 1/2 cup water during cooking time. Stir in salt and pepper. Discard bay

leaf.

 

Serve over rice.

 

Variation: Mooros y Christianos: Stir 2 cups of cooked white rice into the

cooked black beans. Bake 25 minutes.

 

Description:

" The finished dish should not be so watery as to be souplike, nor so

thick as to be gloppy. "

Yield:

" 2 1/2 cups "

 

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Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.9% calories from

fat); 11g Protein; 36g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

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