Blackbeans with Rice
A perfect dish for lovers of blackbeans and rice.
450 g black beans, dry
7 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> green pepper, coarsly chopped
5 1/2 cups chopped onion
1 1/2 tbsps vegetable oil
1 tsp crumbled bay leaves
1 clove garlic, crushed
1/2 tsp salt
1 tbsp vinegar
6 cups rice
120 g pimentos, sliced and drained
1 lemon, sliced as garnish
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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