Vegetarian Cuban Black Beans Recipe

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Vegetarian Cuban Black Beans
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Ingredients
18
Count
Nutrition
750
Calories
Total time
110
Minutes
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Ingredients:

Directions:

  1. Add the beans to a large bowl, cover with water and let stand overnight. Drain and discard the water or cook in a pressure cooker for 18 to 25 minutes (do not discard the water if using the pressure cooker).
  2. In a large Dutch oven, add the beans, 9 cups of water and 1 tablespoon of olive oil. Cover and bring to a boil over medium heat. Simmer for 1 hour until the beans are fork tender.
  3. In a separate Dutch oven add the onion, green pepper, garlic and the remaining 1 tablespoon of olive oil and saute until opaque. Season with salt and pepper, to taste. (If using a pressure cooker, do not use the pressure cooker to saute the beans any further. Use a heavy pot or a Dutch oven.)
  4. Add the cooked beans, to the pot with the onion mixture, along with the oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Add additional salt and pepper, to taste. Transfer the beans to a serving bowl and serve over the Fail-Proof Brown Rice.
  5. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  6. Fail-Proof Brown Rice:
  7. Preheat the oven to 350 degrees F.
  8. In a medium skillet, add the brown rice and the egg white, stirring constantly over medium heat, until the mixture is dry. Mix the water and bouillon cube in a medium bowl.
  9. Add a small amount of olive oil to a deep, large baking dish. (Cook's Note: I recommend a clear baking dish so you can monitor the water absorption).
  10. Pour the bouillon water, rice and egg mixture into the baking dish. Put the dish in the oven, and do not interrupt the cooking process. After 30 minutes, cover with foil and continue to cook for 30 more minutes, a total of 1 hour. Remove from oven, fluff with fork and serve.
  11. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  12. Cook's Note: The beans are vegetarian the rice is not.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 750.39 Kcal (3142 kJ)
Calories from fat 92.26 Kcal
% Daily Value*
Total Fat 10.25g 16%
Cholesterol 0.07mg 0%
Sodium 165.33mg 7%
Potassium 2188.2mg 47%
Total Carbs 131.84g 44%
Sugars 8.33g 33%
Dietary Fiber 24.75g 99%
Protein 32.91g 66%
Vitamin C 77.2mg 129%
Vitamin A 1.8mg 59%
Iron 38mg 211%
Calcium 266.7mg 27%
Amount Per 100 g
Calories 70.09 Kcal (293 kJ)
Calories from fat 8.62 Kcal
% Daily Value*
Total Fat 0.96g 16%
Cholesterol 0.01mg 0%
Sodium 15.44mg 7%
Potassium 204.4mg 47%
Total Carbs 12.32g 44%
Sugars 0.78g 33%
Dietary Fiber 2.31g 99%
Protein 3.07g 66%
Vitamin C 7.2mg 129%
Vitamin A 0.2mg 59%
Iron 3.5mg 211%
Calcium 24.9mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 18
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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