Julia S Black Beans and Rice with Tomato Sauce
|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)|
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.
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