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Black Beans With Rice

June 10, 2008 - 7:30am
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Black Beans With Rice

This delicious Caribbean favorite is cholesterol-free and made with very little added fat.

Nutrition Facts

Serving Size8 oz
Total Fat4 g
Saturated Fat1 g
Cholesterol0 mg
Sodium193 mg

Servings and Times


Ingredients and Preparation

Dry black beans1 pound
Water7 cups
Medium green pepper, coarsely chopped1
Chopped onion1 ½ cups  
Vegetable oil1 tablespoon
Bay leaves2
Garlic cloves, minced1  
Salt½ teaspoon  
Vinegar (or lemon juice)1 tablespoon
Rice, cooked in unsalted water6 cups
Sliced pimento, drained1 jar  (4 ounces)
Lemon, cut into wedges1  
  1. Directions
  2. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
  3. In large soup pot or dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
  4. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
  5. Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
  6. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
  7. Serve over rice. Garnish with sliced pimento and lemon wedges.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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