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The beans in this dish are a good source of folic acid (see
the article about homocysteine in this issue of the magazine).
Ingredients
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
Directions
- Pick
through beans and remove the bad ones. Soak beans overnight in cold water.
Drain and rinse.
- In
large soup pot or dutch oven, stir together beans, water, green pepper,
onion, oil, bay leaves, garlic and salt. Boil, covered, for one hour.
- Reduce
heat and simmer, covered, ¾ of an hour or until beans are very tender. Stir
occasionally and add more water if necessary.
- Remove
about 1/3 of the beans, mash and return to the pot. Stir and heat through.
- Remove
bay leaves and stir in vinegar or lemon juice when ready to serve.
- Serve
over rice. Garnish with pimento and lemon wedges.
Yield: 6 8-ounce servings.
Calories: 561
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 193 milligrams
Source:
National Heart,
Lung, and Blood Institute
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