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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Slow-Cooked Black Beans and Rice

Source: dLife

Stew of beans and rice with oregano and cumin.

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 0.5 Fat, 0.3 Vegetables, 4.4 Starch, 0.2 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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Servings

Ingredients

16.0
16 oz Beans, black, dried 1.0
1 each chopped green bell peppers 0.25
0 1/4 cup fresh chopped onion 2.5
2 1/2 quart cold water 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp oregano leaves 0.25
0 1/4 tsp ground cumin 3.0
3 tbsp vinegar 1.0
1 tsp salt 3.0
3 cup cooked white rice

Directions

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.
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.
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.
Pour the vinegar mixture and salt into the beans and then simmer, uncovered, for 20 minutes. Serve over the rice.