Cuban Black Beans and Rice by Linda Larsen
If you like it spicy, add a jalapeño or two to this classic dish of healthy carbohydrates. Serve with a fruit salad for a cooling contrast.
Serves 6 to 8
Calories: 341.98
Fat: 3.82 grams
Saturated Fat: 1.99 grams
Cholesterol: 23.95 mg
Sodium: 389.29 mg
1 pound dried black beans
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
3 cups water
2 cups beef broth
2 bay leaves
½ teaspoon dried thyme leaves
½ teaspoon dried oregano leaves
½ teaspoon salt
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tablespoons apple cider vinegar
4 cups hot cooked white rice
Pick over the beans, rinse well, drain, and place in large bowl. Cover with water and let soak overnight. The next day, drain the beans.
In a large pot, melt butter over medium heat. Add onion and garlic; cook and stir until translucent, about 6 minutes. Add drained beans, water, broth, bay leaves, thyme, oregano, and salt and mix well. Bring to a boil, then cover pot, reduce heat to low, and simmer until beans are tender, 1 to 1½ hours.
Add red and green bell pepper to beans along with vinegar; cook for 20 to 30 minutes longer until tender. Serve over hot cooked rice.
Black Beans
Black beans are a wonderful source of fiber, which helps lower cholesterol. The fiber also stabilizes blood sugars, which help keep you feeling full longer. Combined with rice, they provide complete protein. The little beans are also a great source of antioxidants, up to ten times the amount in oranges and equal to the amount in grapes and wine.
