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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

Cuban Black Beans

Source: dLife

The traditional Cuban dish of rice and beans.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	198.0

Total Carbs	35.0 g

Dietary Fiber	4.4 g

Sugars	3.6 g

Total Fat	2.8 g

Saturated Fat	0.4 g

Unsaturated Fat	0.5 g

Potassium	108.3 mg

Protein	7.0 g

Sodium	302.8 mg

Dietary Exchanges 2.8 Fat, 0.5 Vegetables, 2.0 Starch, 0.1 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

1.0
1 cup Beans, black, dried 1.0
1 each bay leaves 1.0
1 tbsp extra virgin olive oil 1.0
1 each large onion 1.0
1 each large green bell peppers 3.0
3 each medium garlic cloves 0.5
0 1/2 tbsp ground cumin 2.0
2 tbsp distilled white vinegar 0.5
0 1/2 tbsp paprika 1.0
1 tsp oregano leaves 0.5
0 1/2 tsp ground cayenne (red pepper) 0.5
0 1/2 tsp ground cumin 1.0
1 tsp salt 3.0
3 cup cooked long grain brown rice 5.0
5 cup cold water

Directions

Soak the beans overnight in water in a large soup pot, with enough water to cover completely plus 3 inches.
Drain the beans. Add 5 cups fresh water and the bay leaves to the beans. Bring to a boil; cover, reduce heat, and simmer 1 to 1 1/4 hours, or until the beans are very tender.
After the beans have cooked for 45 minutes, heat the oil in a large nonstick skillet over medium-low heat; add the onions, peppers, garlic, cumin, vinegar, and paprika (or sazon completa). Simmer gently, covered, for 15 to 20 minutes, until the onions are tender.
Remove 1/2 cup of cooked beans from the pot; crush gently with the back of a spoon; add the crushed beans back to the pot (this thickens the juice). Add the cooked onion mixture to the beans; cover and simmer gently for 20 minutes (add additional water as needed to ensure there is just enough for the beans to simmer).
Serve over cooked rice.