For a quick weeknight supper, use canned black beans and omit Steps 1 and 2. Source: EatingWell Magazine, January/February 1998

Elizabeth Hiser
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Ingredients

Directions

  • Soak beans in cold water overnight. (Alternatively, put beans in a large pot with enough water to cover by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour.)

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  • Drain and rinse beans. Place in a soup pot or Dutch oven. Add 4 cups water, garlic, oregano and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer until beans are tender, about 2 hours. Drain and return to the pot.

  • Heat oil in a large skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add cumin and jalapeno; cook, stirring, for 1 minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste.

  • Meanwhile bring remaining 4 cups water and 1 teaspoon salt to a boil in a medium saucepan. Add rice, cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, 15 to 20 minutes.

  • Serve beans over rice, with lime wedges on the side.

Tips

Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 3 days. Reheat before serving.

Nutrition Facts

600 calories; 2 g total fat; 407 mg sodium. 230 mg potassium; 117 g carbohydrates; 11 g fiber; 7 g sugar; 24 g protein; 525 IU vitamin a iu; 26 mg vitamin c; 63 mg calcium; 4 mg iron;