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Black Beans and Yellow Rice
Black beans simmered with tomatoes and aromatic vegetables and served over fragrant saffron rice.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
servings
Ingredients
▢
1
large green pepper
chopped
▢
1
stalk celery
finely chopped
▢
1
medium onion
chopped
▢
4
cloves
garlic
minced
▢
1
jalapeno
finely chopped
▢
1/3
cup
olive oil
▢
2
cans black beans
drained and rinsed
▢
1
can diced tomatoes with juice
▢
3
tblsp. red wine vinegar
▢
1
tsp.
oregano
▢
½
tsp.
salt
▢
¼
tsp.
pepper
▢
¼
tsp.
ground cumin
▢
Hot cooked yellow
saffron rice (note: I use the Mahatma brand yellow rice mix)
▢
Chopped parsley
chopped green onion and/or salsa for topping
Instructions
In a large high-sided skillet, sauté the green pepper, onion, garlic and jalapeno in olive oil until tender.
Add the drained and rinsed beans and the tomatoes with their juice. Stir well to combine.
Add the vinegar, oregano, salt, pepper and cumin mixing well.
Bring to a boil then cover the pan and reduce the heat to low.
Simmer 45 minutes to an hour or until beans are very tender.
Serve over hot cooked yellow rice. Garnish with chopped green onion and/or salsa.
Notes
Nutrition
Serving:
1
|
Calories:
459
kcal
|
Carbohydrates:
59
g
|
Protein:
11
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
17
g
|
Sodium:
598
mg
|
Fiber:
10
g
|
Sugar:
12
g