Try this Cuban Black Beans and Rice recipe, or contribute your own.
Suggest a better descriptionDrain the cooked beans and reserve liquid
In a large skillet,m saute the onions, garlic, and spices in the oil until the onions are translucent. Add the carrots and saute for 3-4 minutes.
Add the green peppers and saute for 5 minutes more. Add salt, pepper, parslet, juice and tomatoes and simmer until the vegetables are tender
Combine the drained black beans with the vegetable mixture. Puree 2 to 3 cups of the bean-vegetable mixture in the blender with enought reserved liquid (or stock or water) to make a smooth puree. Stir the puree into the beans and simmer for 10 minutes. Taste for salt
Serve the beans on hot rice ans top with Hot Sauce and a dollop of sour cream.
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1133 | ||
Calories from Fat: 129 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 15mg | 5 % | |
Sodium 2054.1mg | 71 % | |
Potassium 1842.9mg | 48 % | |
Total Carbohydrate 213.8g | 63 % | |
Dietary Fiber 31.4g | 126 % | |
Sugars, other 182.4g | ||
Protein 39.4g | 56 % | |
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: 1133
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