Rice with Black Beans
Ingredients
- 2 cups dried black beans, rinsed
- 10 1/2 cups water, divided
- 1 1/2 cups uncooked long grain white rice
- 4 tbsps. Crisco® Pure Vegetable Oil
- 2 tsps. salt, divided
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1/4 cup chopped cilantro with stems
- 1 1/2 tsps. ground cumin
- 4 cloves garlic, minced
- 2 bay leaves
- 1/4 tsp. pepper
- 3 tbsps. white vinegar
- 1 tsp. sugar
Directions
- Step 1
COMBINE beans and 7 1/2 cups water in Dutch oven. Let stand at room temperature about 24 hours.
- Step 2
BRING beans to a boil over medium-high heat; reduce heat to low. Cover and cook 45 minutes or until beans are tender.
- Step 3
HEAT 3 tablespoons oil in large skillet over medium heat. Add onion and green pepper; cook until tender, about 10 minutes. Add to cooked beans with cilantro, cumin, garlic, bay leaves, pepper and remaining 1 teaspoon salt. Simmer 20 minutes. Remove bay leaves. Stir in vinegar and sugar. Remove 2 cups bean mixture from Dutch oven. Process in blender or food processor until smooth. Stir puree mixture into bean mixture in Dutch oven.
- Step 4
COMBINE rice and remaining 3 cups water, 1 tablespoon oil and 1 teaspoon salt in medium saucepan. Cover and bring to a boil over high heat. Reduce heat to low and cook 15 minutes or until rice is tender. Let stand 5 minutes. Serve beans over rice.
Serving size
(1/8 of recipe)
- Calories 360
- Calories from Fat70g
- Total Fat 8g
- Saturated Fat 1g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 600mg
- Potassium 0mg
- Total Carbohydrates 59g
- Dietary Fiber 11g
- Sugars 2g
- Protein 13g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet