Ive posted the Bajan Beans and Rice recipe that I adapted from a recipe of Gabe Mirkins before. This is one of my most favorite recipes and when I was making it today I found out halfway through that I didnt have any canned white beans. I forgot that I had bought some dried white beans intending to cook them up myself. No problem I had two cans of black beans and so decided to try the recipe with them. I liked it just as much and it made the dish even more colorful. The canned black beans I had werent quite as mushy as the white beans I have used before -- the final product was less soupy. For those who may have missed the recipe, here it is again, this time with black beans: Heat 3 cups of water and mix in bouillon. Set aside. Note: any broth may be used, I just happen to like Better Than Bouillon especially. Saute garlic, onion, and red, green, and habanero peppers in 1/2 cup of broth in large pot for 10 minutes. Add remaining broth, tomatoes, and rice and simmer covered for 15 minutes. Add zucchini and simmer for an additional 30 minutes. Stir occasionally to keep from sticking. Add black beans, corn, and cilantro and cook an additional 5 minutes to heat through. Freezes well. Posted to fatfree digest V97 #302 by Michelle Dick
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|Serving Size: 1 Serving (4405g)|
|Recipe Makes: 1|
|Calories from Fat: 162 (6%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 7g|
|Cholesterol 1mg||0 %|
|Sodium 293.3mg||10 %|
|Potassium 10506.2mg||276 %|
|Total Carbohydrate 500.6g||147 %|
|Dietary Fiber 110.3g||441 %|
|Sugars, other 390.3g|
|Protein 115.1g||164 %|
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Calories per serving: 2496
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