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Cuban Black Beans Recipe
|Chopped onions||2 Cup (32 tbs)|
|Green pepper||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Olive oil||2 Tablespoon|
|Hot water||5 Cup (80 tbs)|
|Dried black beans||1 Pound, drained, rinsed|
|Dried oregano leaves||1 1⁄2 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Dried crushed red pepper||1⁄8 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1 Tablespoon|
Calories 703 Calories from Fat 86
% Daily Value*
Total Fat 10 g15.2%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 269.7 mg11.2%
Total Carbohydrates 126 g42.1%
Dietary Fiber 21.4 g85.6%
Sugars 7.4 g
Protein 30 g59.8%
Vitamin A 8.2% Vitamin C 66.2%
Calcium 24.2% Iron 56.2%
*Based on a 2000 Calorie diet
Microwave at High for 5 to 7 minutes, or until tender-crisp, stirring once.
Add remaining ingredients, except rice and topping.
Microwave at High for 10 minutes.
Reduce power to 50% (Medium).
Microwave for 1 1/2 hours, or until beans are tender, stirring once or twice.
Microwave, uncovered, at High for 10 to 30 minutes longer, or until thick.
Remove bay leaves.
Serve over rice.
Top each serving with onion and vinegar.