Blackbeans with Rice
A perfect dish for lovers of blackbeans and rice.
1 tsp crumbled bay leaves
1/2 tsp salt
1 tbsp vinegar
1 1/2 tbsps vegetable oil
1 lemon, sliced as garnish
1 clove garlic, crushed
5 1/2 cups chopped onion
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, coarsly chopped
7 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
6 cups rice
120 g pimentos, sliced and drained
450 g black beans, dry
Pick through beans to remove bad ones. Soak beans overnight in cold water. Drain and rinse
In large soup pot or Dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil for 1 hour.
Reduce heat and simmer, covered, for 3–4 hours or until beans are very tender. Stir occasionally, and add water if needed.
Remove and mash about a third of beans. Return to pot. Stir and heat through.
When ready to serve, remove bay leaves and stir in vinegar or lemon juice.
Serve over rice. Garnish with sliced pimento and lemon wedges.
in 1 serving of Blackbeans with Rice.
, 83% carbs, 12% protein.
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