This delicious Caribbean favorite is cholesterol-free and made with very little added fat.
Nutrition Facts| Serving Size | 8 oz | | Calories | 561 | | Total Fat | 4 g | | Saturated Fat | 1 g | | Cholesterol | 0 mg | | Sodium | 193 mg |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Dry black beans | 1 pound | | Water | 7 cups | | Medium green pepper, coarsely chopped | 1 | | Chopped onion | 1 ½ cups | | Vegetable oil | 1 tablespoon | | Bay leaves | 2 | | Garlic cloves, minced | 1 | | Salt | ½ teaspoon | | Vinegar (or lemon juice) | 1 tablespoon | | Rice, cooked in unsalted water | 6 cups | | Sliced pimento, drained | 1 jar (4 ounces) | | Lemon, cut into wedges | 1 |
Directions - Pick through beans to remove bad beans. 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 1 hour.
- Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
- Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
- Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
- Serve over rice. Garnish with sliced pimento and lemon wedges.
|