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Cuban Black Beans and Rice

Heart.Foods's picture
  Dried black beans 1 Pound
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Chopped sweet red pepper 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 5 Clove (25 gm), minced
  Water 5 Cup (80 tbs)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Diced pimento 4 Ounce (Undrained, 1 Jar)
  Seeded minced jalapeno pepper 2 Tablespoon
  Vinegar 1 Tablespoon
  Ground cumin 1 Teaspoon
  Hot sauce 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cooked long grain rice 4 1⁄2 Cup (72 tbs) (Cooked Without Salt Or Fat)

Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans; let soak 8 hours.
Drain and rinse beans.
Return beans to pan, and set aside.
Coat a large nonstick skillet with cooking spray; add oil.
Place skillet over medium-high heat until hot.
Add onion, sweet red pepper, green pepper, and garlic; saute 4 to 5 minutes or until tender.
Add onion mixture, 5 cups water, and next 8 ingredients to beans; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.
To serve, place 1/2 cup cooked rice in each individual serving bowl; spoon 1 cup bean mixture over each serving.garnish as desired.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2677 Calories from Fat 226

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2048.8 mg85.4%

Total Carbohydrates 496 g165.4%

Dietary Fiber 89.5 g357.9%

Sugars 25.2 g

Protein 124 g248.4%

Vitamin A 58.6% Vitamin C 305.6%

Calcium 68.3% Iron 142.6%

*Based on a 2000 Calorie diet

Cuban Black Beans And Rice Recipe