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Black Beans & Ricemain dish, vegetarian, grains, diabetic 1 ingredients 16 oz (1) pkg dried black beans 1 medium size green pepper; chopped 1/4 cup onion; divided chopped 2 1/2 cup qts water; divided 2 centiliter garlic; minced 1/2 teaspoon dried whole oregano 1/4 teaspoon ground cumin 3 tablespoon vinegar 1 teaspoon salt 3 cup rice; cooked hot cooked without 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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