Prep Time 20 min
Cook Time 1 Hr 15 Min
Servings 8
Difficulty Easy

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