Black Beans with Rice

Cooking Time: 4-5 hours
Number of Servings: 6

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Ingredients

1 lb dry black beans 7 C water 1 medium green pepper, coarsely chopped 1-1/2 C   chopped onion 1 Tbsp vegetable oil 2 bay leaves 1   clove garlic, minced 1/2 tsp   salt 1 Tbsp vinegar (or lemon juice) 6 C rice, cooked in unsalted water 1 jar   (4 oz) sliced pimento, drained 1   lemon cut into wedges

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Directions

1. Pick through beans to remove bad beans. Soak beans overnight in cold
   water. Drain and rinse.
2. 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.
3. Reduce heat and simmer, covered, 3-4 hours
   or until beans are very tender. Stir occasionally and add water if
   needed.
4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat
   through.
5. Remove bay leaves and stir in vinegar or lemon
   juice when ready to serve.
6. Serve over rice. Garnish with sliced pimento
   and lemon wedges.

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Nutrition Facts

– Serving Size: 8 oz.
Amount Per Serving
Calories: 561

Total fat: 4 g

Saturated fat: 1 g

Cholesterol: 0 mg

Sodium: 193 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services