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Cuban Black Beans Recipe
|Dried black beans||2 Cup (32 tbs) (4 Cups Cooked)|
|Water||1 Cup (16 tbs)|
|Margarine||1 Tablespoon (Acceptable)|
|Chopped onion||1 Cup (16 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Savory/1 teaspoon dried savory||1 Tablespoon (Fresh)|
|Ground ginger||1 Pinch|
|Lemon||1⁄2 , cut into quarters|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||8 Tablespoon|
|Olive oil||8 Tablespoon|
|Chopped green onion||1 Cup (16 tbs) (White And Green Tops)|
Serving size: Complete recipe
Calories 3916 Calories from Fat 1234
% Daily Value*
Total Fat 140 g215.3%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 114.8 mg4.8%
Total Carbohydrates 552 g184.1%
Dietary Fiber 93.3 g373.4%
Sugars 21 g
Protein 130 g260%
Vitamin A 183.1% Vitamin C 223.2%
Calcium 121.8% Iron 226.2%
*Based on a 2000 Calorie diet
Let sit at least 8 hours.
Drain beans and set aside.
In a nonstick skillet over medium-high heat, melt margarine.
Add onions and celery and saute.
Remove from heat and set aside.
In a 4-quart stockpot, combine soaked beans, sauteed vegetables, garlic, savory, ginger, bay leaf and lemon.
Add enough water to cover.
Place over medium-high heat and bring to a boil.
Reduce heat, cover and simmer 1 to 1 1/2 hours, or until beans are tender.
Remove bay leaf and lemon quarters.
Meanwhile, cook rice according to package directions, omitting salt and butter or margarine.
In each of eight individual bowls, put 2/3 cup of rice and ladle on 1/2 cup of beans.