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Black Beans with Rice – TypeFree Diabetes

Black Beans with Rice

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


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


  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.
    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
  4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat
  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.

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


Author Admin

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