|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 121g||44%|
|Dietary Fiber 25g||88%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cuban black beans and rice is a healthy, high-protein, quick and easy vegetarian and vegan meal. Popular in the Caribbean and in Cuban cuisine, black beans and rice can also be a staple of your vegetarian diet. Add any of your favorite seasonings to this basic vegetarian recipe for black beans and rice, spiced with peppers and hot sauce.
If you've got leftover rice on hand, cooking up the beans takes literally just five minutes so you can have a healthy vegetarian entree or side dish ready to go super fast.
This recipe appears on the website of Bush's® Beans, reprinted with permission.
- 1 tablespoon olive oil
- 3/4 cups onion, chopped fine
- 1/2 cup green pepper, chopped fine
- 1 cup tomatoes, diced
- 1 15 ounce can black beans, drained, with liquid reserved
- 1/2 teaspoon thyme
- 1 teaspoon garlic salt
- 3 tablespoons cider vinegar
- 1/2 teaspoon hot pepper sauce
- 2 cups cooked or leftover white or brown rice
- lime wedge (optional)
In a large skillet, heat olive oil.
Cook onion and green pepper until crisp-tender.
Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes.
Add vinegar, pepper sauce, and reserved juices, and continue to cook 5 minutes.
Serve black beans over rice. Garnish with a lime wedge (optional).