Cuban Black Beans

This recipe is from The New American Heart Association Cookbook.

Cuban Black Beans

Star Rating: 3 stars

2 cups dried black beans (about 1 pound), sorted for stones and shriveled beans and rinsed
Vegetable oil spray
1 tsp. light tub margarine
2 medium onions, chopped
1/2 medium rib of celery, diced
1/2 medium lemon, quartered
1 tbsp. fresh savory or 1 tsp. dried, crumbled
2 medium garlic cloves, minced
1 bay leaf
Pinch of ground ginger
1 1/2 cups uncooked rice
4 medium green onions (green and white parts), chopped (optional)
3 tbsp. red wine vinegar (optional)
2 medium oranges, sliced (optional)

Soak the beans using the package directions. Drain.

Heat a stockpot over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Melt the margarine and swirl to coat the bottom. Cook the onions and celery for 2 to 3 minutes, or until the onions are soft.

Add the beans, lemon, savory, garlic, bay leaf, and ginger to the stockpot. 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 bay leaf and lemon.

Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.

To serve, spoon the rice into bowls. Spoon the beans over the rice. Add green onions and vinegar to taste, or garnish with orange slices.

8 servings

Per serving: Calories 298, Protein 13 g, Carbohydrates 60 g, Cholesterol 0 mg, Total Fat 1 g, Saturated 0 g, Polyunsaturated .5 g, Monounsaturated 0 g, Fiber 8 g, Sodium 10 mg

5 Weight Watchers points/serving

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