|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 9g||34%|
|Total Sugars 4g|
|Vitamin C 26mg||129%|
|*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 have 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 finely chopped onion
1/2 cup finely chopped green pepper
1 cup diced tomatoes
1 (15-ounce) can black beans, drained, liquid reserved
1/2 teaspoon thyme
1 teaspoon garlic salt
3 tablespoons apple cider vinegar
1/2 teaspoon hot pepper sauce
2 cups cooked white rice, or brown rice
Lime wedges, for optional garnish
Gather the ingredients.
In a large skillet, heat the 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).