Nightshade-free Black Beans And Rice

July 09, 2013

396

This is a delicious dish that we first had in the Yucatan Peninsula. I added cilantro to make up for the green pepper and ham that the original recipe calls for, since we can not have them. This is one of our favorite dishes that I also make into a soup in the winter.

1 lb. dried black beans
6 cups water (start with 8 cups water for soup)
1 cup chopped onion
1 garlic clove, minced
1 Tablespoon olive oil
2 bay leaves
1/8 teaspoon ground white pepper (or regular)
3-4 sprigs cilantro (optional)
1 teaspoon salt
1/4 cup rice vinegar (optional)

Garnish with your choice of the following:
Cooked rice Avocado
Onion rings Sour Cream
Radishes Lime Slices
Cheese

Cover beans with water, bring to a boil, and boil for 2 minutes. Cover pan and let stand for 1 hour. Saute chopped onion and garlic in olive oil for 5 minutes. (May be added to beans without sauteing if you...
See the full directions on my site

Nutritions

Calories
109

Sodium
311mg
12% DV

Fat
7g
11% DV

Protein
7g
14% DV

Carbs
19g
6% DV

Fiber
6g
25% DV