Rice and Black Beans - Tosca Reno

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 4.6 g
  • Cholesterol: 3.6 mg
  • Sodium: 401.8 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 10.1 g
  • Protein: 8.6 g

View full nutritional breakdown of Rice and Black Beans - Tosca Reno calories by ingredient
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From Tosca Reno's Eat Clean cookbook. From Tosca Reno's Eat Clean cookbook.
Number of Servings: 12


    1 1/2 Cups Dried Black Beans
    2 Bay Leaves
    1 head Garlic
    1/4 Cup coconut butter
    2 Cups coarsely chopped Yellow onion
    1 Cup chopped celery including leaves
    2 Cups coarsely chopped Green Peppers
    4 Cloves Garlic, minced
    1 Tbsp Tomato Paste
    1 Tbsp Cumin
    1 tsp oregano
    1 tsp Thyme
    3 Tbsp rice wine vinegar
    2 tsp Sea Salt
    3 Cups Brown Basmati Rice
    Chicken stock to prepare rice (4 1/2 Cups)


Soak beans overnight. Drain and place them in a large soup pot with head of garlic and bay leaves. Cover with water and cook for an hour. Remove from heat and drain. Discard garlic and bay leaves. Set beans aside.

Rinse rice.

Heat coconut butter over medium-high heat in large pot. Add onion, celery and peppers. Cook unti lvegetables are soft. Add garlic and cook until it is fragrant. Add tomato paste, beans, vinegar and spices. Heat through.

Add chicken stock and rice. Bring to boil. Reduce heat and cover. Let cook until rice is cooked.

Number of Servings: 12

Recipe submitted by SparkPeople user KYRAZY.

TAGS:  Side Items |

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