Rice and beans is always a favorite side dish in our family. Though every Cuban woman has a different recipe for it this is mine.
Combine vegetables in a food processor and pulse until minced.
Sauté until onions are translucent.
Add beans and water and cook on low/medium heat for one hour.
Ladle over rice or set aside for other uses, like tacos, or for black bean and corn salsa.
You want to water in the pot to reduce but not too far. It should still be soupy. Keep tasting as you go so you can adjust the seasoning to taste. Sometimes I add a little bit of lime juice right after serving just to add some of that acidity. For black bean soup add 15 more ounces of water and a chicken or beef bouillon cube and reduce slightly top with sour cram and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (378g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 179 | ||
Calories from Fat: 9 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 299.1mg | 10 % | |
Potassium 533.9mg | 14 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 11.6g | 46 % | |
Sugars, other 21.3g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.