8 Servings
2 cups dried black beans, (4 cups cooked)
water
1 tablespoon margarine
1
cup chopped onions
1/4 cup diced celery
2 cloves garlic, minced
1 tablespoon
savory
Pinch ground ginger
1 bay leaf
1/2 lemon, cut into quarters
water
1 1/2 cups uncooked rice
Place beans in a large bowl and cover with water. Let sit at least 8 hours.
Drain beans and set aside. Discard water. In a nonstick skillet over medium-high
heat, melt margarine. Add onions and celery and sauté. Remove from heat and set aside
In a 4-quart stockpot, combine soaked beans, sautéed vegetables, garlic, savory,
ginger, bay leaf and lemon. Add enough water to cover. Stir well. 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.
Serve immediately. For a Cuban flavor, add equal amounts of vinegar, olive oil and
chopped green onions to each serving. Serve with a crisp green salad and hard rolls
for a colorful meatless meal.
Amount Per Serving
Calories 323 Calories from Fat 22
Percent Total Calories
From:
Fat 7% Protein 16% Carb. 77%
Nutrient Amount per Serving Value
Total Fat 2 g 4%
Saturated Fat 0 g 2%
Cholesterol 0 mg 0%
Sodium 24 mg 1%
Total Carbohydrate 62 g 21%
Dietary Fiber 3 g 12%
Sugars 0 g
Protein 13 g
Vitamin A 2% Vitamin C 6% Calcium 0% Iron 24%
