Cuban Black Beans

The cumin and vinegar give this dish its Cuban flavor.

The cumin and vinegar give this dish its Cuban flavor.

Ingredients

Tip: Click on step to mark as complete.

Soak the beans using the package directions. Drain well in a colander.
Lightly spray a stockpot with cooking spray. Heat the margarine over medium-high heat, swirling to coat the bottom. Cook the onions and celery for about 3 minutes, or until the onions are soft, stirring frequently.
Add the beans, lemon, savory, garlic, bay leaf, cumin, and salt. Add water to cover by 2 inches. Stir well. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the beans are tender. Discard the lemon and bay leaf.
Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.
Spoon the rice into bowls. Spoon the beans over the rice. Sprinkle with the green onions and vinegar, or garnish with the orange slices.

Cuban Black Beans

Calories

305 Per Serving

Protein

13g Per Serving

Fiber

7g Per Serving

Dietary Exchanges
4 starch, 1 lean meat

Tip: Click on step to mark as complete.

Soak the beans using the package directions. Drain well in a colander.
Lightly spray a stockpot with cooking spray. Heat the margarine over medium-high heat, swirling to coat the bottom. Cook the onions and celery for about 3 minutes, or until the onions are soft, stirring frequently.
Add the beans, lemon, savory, garlic, bay leaf, cumin, and salt. Add water to cover by 2 inches. Stir well. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the beans are tender. Discard the lemon and bay leaf.
Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.
Spoon the rice into bowls. Spoon the beans over the rice. Sprinkle with the green onions and vinegar, or garnish with the orange slices.