Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
914
Calories
43g
Protein
41g
Fat
94g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- =
- Black Beans:
- 1 cup cooked ham, cut into 1/2-inch cubes
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 jalapeno pepper, seeded and minced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 16-ounce can black beans, undrained
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- Rice:
- 1 small red pepper, cut into strips
- 1 small green pepper, cut into strips
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- Cilantro leaves and hot yellow peppers for garnish (optional)
- =
Directions
1
Black Beans: Cook ham, carrot, celery, onion, jalapeno and garlic in oil in large skillet over medium heat until vegetables are soft but not brown. Add beans and ground pepper; stir until thoroughly heated.
2
Rice: Cook peppers in butter in large skillet over medium heat until peppers are soft but not brown. Add rice; stir until thoroughly heated. Serve black beans over rice. Garnish with cilantro leaves and hot yellow peppers, if desired.
Recipe sourced from
fandom