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Julia S Black Beans and Rice with Tomato Sauce

Budget.Gourmet's picture
  Dried black beans 2 1⁄2 Cup (40 tbs)
  Water/Broth / vegetable cooking liquid 7 Cup (112 tbs)
  Freshly ground black pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Onion 1 Large, peeled, studded with 4 whole cloves
  Vegetable oil 2 Tablespoon
  Green pepper 1 Large, seeded and chopped
  Chopped onion 1 Cup (16 tbs)
  Salt To Taste

Bring beans and water to a boil in a large, heavy saucepan or Dutch oven.
Boil for 2 minutes, remove from heat, cover, and let stand for at least 1 hour.
Add black pepper to beans and reheat; cover and simmer for 1 hour.
Stir garlic and whole onion into beans; simmer, covered, 30 minutes longer or until beans are tender.
Heat oil in a medium-size frying pan; stir in pepper and onion.
Saute1 until onions are golden.
Remove whole onion from beans, and, if desired, chop onion and return to beans along with saute'ed pepper and onion mixture.
Add salt to taste; correct seasonings.

Recipe Summary

Difficulty Level: 
Better Buy
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2434 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 6.3 g31.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 443.1 mg18.5%

Total Carbohydrates 409 g136.3%

Dietary Fiber 97.2 g388.9%

Sugars 36.4 g

Protein 129 g258.6%

Vitamin A 13.6% Vitamin C 307.7%

Calcium 85.1% Iron 169.2%

*Based on a 2000 Calorie diet

Julia S Black Beans And Rice With Tomato Sauce Recipe