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Slow-Cooked Black Beans and Rice
Source: dLife

Stew of beans and rice with oregano and cumin.

Prep Time: 8 hours
Cook Time: 3 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 368.3
Total Carbs 70.4 g
Dietary Fiber 7.1 g
Sugars 7.1 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 68.9 mg
Protein 17.1 g
Sodium 405.4 mg
Dietary Exchanges
, 1/2 Vegetables , 4 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz  Beans, black, dried
1 each  chopped green bell peppers
0 1/4 cup  fresh chopped onion
2 1/2 quart  cold water
2 each  medium garlic cloves
0 1/2 tsp  oregano leaves
0 1/4 tsp  ground cumin
3 tbsp  vinegar
1 tsp  salt
3 cup  cooked white rice
  1. Sort and wash the beans. Then, combine the beans, green pepper, and 2 tablespoons of onion in a large Dutch oven. Soak overnight covered in 6 cups of water.
  2. The next day, add the remaining 4 cups of water to the Dutch oven, cover it, then bring to a boil. Reduce the heat, and the simmer until the beans are tender, roughly 2 1/2 hours.
  3. In a small bowl, combine the remaining 2 tablespoons of onion, garlic, oregano, and cumin. Mash the mixture with a fork and stir in the vinegar.
  4. Pour the vinegar mixture and salt into the beans and then simmer, uncovered, for 20 minutes. Serve over the rice.

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