Cuban Black Beans
|Water||2 Cup (32 tbs)|
|Black beans||6 Ounce|
|Green pepper||1 Small, chopped|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||1 Tablespoon|
|Crushed dried oregano leaves||3⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
Heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Stir in bay leaf, oregano, cumin, salt and pepper.
Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
Remove bay leaf.
Serving size: Complete recipe
Calories 1312 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.6%
Saturated Fat 3.1 g15.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 991.9 mg41.3%
Total Carbohydrates 238 g79.3%
Dietary Fiber 32.4 g129.5%
Sugars 10.8 g
Protein 49 g97.7%
Vitamin A 12% Vitamin C 122.2%
Calcium 34.7% Iron 98.6%
*Based on a 2000 Calorie diet