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Black beans and rice

Yield: 6 folks Ingred

Ingredients:

• 16 oz (1) pkg dried black beans; 1/4 ts Ground cumin;
• 1 md Size green pepper; chopped 3 tb Vinegar;
• 1/4 c Onion; divided chopped 1 ts Salt;
• 2 1/2 c Qts water; divided 3 c Rice; cooked hot
• 2 cl Garlic; minced -cooked without salt/fat

Instructions:

Sort and wash beans. Combine beans green pepper and 2 tb onion in a large Dutch Oven. Cover with 6 cups of water and soak overnight. Add remaining 4 cups water to Dutch oven; cover and bring to a boil. Reduce heat and simmer 2 1/2 hrs or until beans are tender. Combine remaining 2 tb onion garlic oregano and cumin in a small bowl; mash mixture using a fork. Stir in vinegar. Add vinegar mixture and salt to beans. Simmer uncovered an additional 20 minutes. Serve over hot cooked rice. From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup beans over 1/2 cup rice Exchanges: 2 Starch 1 Vegetable; Chol: 0 mg; Calories: 179 Carbo: 36 gm; Protein: 8 gm; Fat: Tr.; Fiber: Tr.; Sodium: 424 mg Reformated 4 you and yours via Nancy O'Brion and her Meal-Master. (from Jungle.Boy via GEnie)

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