Black Beans With Vegetables Recipe


Main Ingredient


 Dried black beans1 Pound
 Olive oil/Salad oil2 Tablespoon
 Red onions2 Large, finely chopped
 Green bell peppers2 Large, seeded and chopped
 Red bell peppers2 Large, seeded and chopped
 Diced green chiles3⁄4 Can (7.5 oz) (Or 1 Small Can)
 Garlic head1 Large, separated into cloves, then minced or pressed
 Dry oregano1 1⁄2 Tablespoon
 Vegetable bouillon cubes3
 Dry sherry1⁄4 Cup (4 tbs)
 Hot cooked brown rice6 Cup (96 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3846 Calories from Fat 456

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4570.4 mg190.4%

Total Carbohydrates 711 g236.9%

Dietary Fiber 126.8 g507.3%

Sugars 80.9 g

Protein 147 g293.5%

Vitamin A 266.3% Vitamin C 1984.7%

Calcium 133.8% Iron 249.3%

*Based on a 2000 Calorie diet


Rinse and sort beans, discarding any debris; drain.
In a 6- to 8-quart pan, bring beans and 2 quarts water to a boil; boil for 5 minutes.
Cover; remove from heat.
Let stand for 1 hour.
Drain; set aside.
In same pan, heat oil over medium-high heat.
Add onions, bell peppers, chiles, garlic, and oregano.
Cook, stirring often, until vegetables are soft and tinged with brown (25 to 30 minutes).
Add beans, 6 cups water, and bouillon cubes to pan.
Bring to a boil; reduce heat, cover, and simmer until beans are soft to bite (about 2 1/2 hours), adding more water as needed to keep beans from drying out.
Mash some of the beans to thicken mixture slightly.
Stir in sherry, if desired.
Season to taste with salt and pepper.
Mound rice in 8 to 10 wide, shallow bowls; spoon bean mixture over rice.