Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ingredients
- 16 oz (1) pkg dried black beans
- 1 med size green pepper, chopped
- 1/4 cup onion, divided chopped
- 2 1/2 cup qts water, divided
- 2 cl garlic, minced
- 1/2 tsp dried whole oregano
- 1/4 tsp ground cumin
- 3 tbsp vinegar
- 1 tsp salt
- 3 cup rice, cooked hot
- -cooked without salt/fat
- =
Directions
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 ½ 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