Rinse beans and place in 4 quart sauce pan, add 8-10 cups water, 1/2 tsp. salt and 3 shakes of pepper.
Boil then reduce to simmer partially covered for 1 hour or until beans are tender.
Drain beans saving liquid, run water through beans to collect 8 cups of liquid. Place liquid in rice cooker and plug in to keep warm.
Melt 3-4 Tbs. of lard, add beans and cook stirring for 10 minutes careful not to burn then set aside.
Melt 1-2 Tbs. of lard medium to high heat, when it is very hot not smoking add 4 cups of rice and stir for 2-3 minutes, until the grains turn milky and opaque.
Add rice to liquid in rice cooker add salt and pepper and stir
Add beans to rice cookers and stir
Close rice cooker and press the cook lever.
In 3 quart sauce pan add onions salt and pepper and stir
Cover and cook for 10-15 minutes stirring occasionally until onions are translucent.
Add 5 cups water crushed bouillon, tomato paste and clove.
Cook on low heat stirring occasionally for 30 minutes to 1 hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 47 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 6.7mg||2 %|
|Sodium 1906.2mg||66 %|
|Potassium 575.9mg||15 %|
|Total Carbohydrate 71g||21 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 64.9g|
|Protein 9.5g||14 %|
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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: 366
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