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Black Beans with Rice
The beans in this dish are a good source of folic acid (see
the article about homocysteine in this issue of the magazine).
1 pound dry black beans
7 cups water
1 medium green pepper, coarsely chopped
1½ cups chopped onion
1 tablespoon vegetable oil
2 bay leaves
1 clove garlic, minced (or more to taste)
½ teaspoon salt
1 tablespoon vinegar (or lemon juice)
6 cups rice, cooked in unsalted water
1 4-ounce jar sliced pimento, drained
1 lemon, cut into wedges
through beans and remove the bad ones. Soak beans overnight in cold water.
Drain and rinse.
large soup pot or dutch oven, stir together beans, water, green pepper,
onion, oil, bay leaves, garlic and salt. Boil, covered, for one hour.
heat and simmer, covered, ¾ of an hour or until beans are very tender. Stir
occasionally and add more water if necessary.
about 1/3 of the beans, mash and return to the pot. Stir and heat through.
bay leaves and stir in vinegar or lemon juice when ready to serve.
over rice. Garnish with pimento and lemon wedges.
Yield: 6 8-ounce servings.
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 193 milligrams
Lung, and Blood Institute