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Havana Black Beans and Rice
Source: dLife

Classic Caribbean dish of black beans and rice sauteed with cumin and brown sugar.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 155.6
Total Carbs 29.9 g
Dietary Fiber 3.9 g
Sugars 2.0 g
Total Fat 2.7 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 246.9 mg
Protein 4.5 g
Sodium 146.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 Starch
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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1 tbsp  extra virgin olive oil
1 each  yellow onion
1 each  large garlic cloves
15 oz  low sodium canned black beans
0 1/4 tsp  ground cumin
0 1/4 tsp  ground oregano
1 each  bay leaves
0 1/2 tsp  packed light brown sugar
0 1/2 tbsp  red wine vinegar
1 pinch  black pepper
2 cup  Rice, white, medium grain, cooked
  1. Heat oil in a heavy skillet over medium - low heat. Add onion and garlic. Saute, stirring often, until onion is soft but not browned, about 4 minutes.
  2. Stir in remaining ingredients except cooked rice. Simmer for 5 minutes. Discard the bay leaf.
  3. To serve, divide beans and sauce between 6 heated serving plates. Pack 1/3 cup of the hot cooked rice into a mold. Unmold onto the beans and serve at once.

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