|Preparation Time||8 Hours|
|Cook Time||4 Hours|
|Total Time||12 Hours|
|Main Ingredient||Black Beans; Rice|
|Category||Beans & Legumes; Rice & Grains|
|Type||Main Dish; Side Dish|
|Diet||Low Fat; Low Cholesterol; Heart Healthy; Vegetarian; Vegan; Gluten Free|
1 pound dry black beans
7 cups water
1 medium green pepper, coarsely chopped
1-1 1/2 cups onion, chopped
1 tablespoon vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon vinegar (or lemon juice)
6 cups rice, cooked in unsalted water
1 jar (4 ounces) sliced pimento, drained
1 lemon, cut into wedges
Pick through the beans to remove bad beans. Soak the beans overnight in cold water. Drain and rinse.
In a large soup pot or Dutch oven, stir together the beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
Reduce the heat and simmer, covered, 3-4 hours or until the beans are very tender. Stir occasionally and add water if needed.
Remove about 1/3 of the beans, mash, and return to the pot. Stir and heat through.
Remove the bay leaves and stir in the vinegar or lemon juice when ready to serve.
Serve over rice. Garnish with sliced pimento and lemon wedges.
Calories: 561 cal
Total fat: 4g
Saturated fat: 1g