Spicy Black Beans & Rice

1 lb dry black beans
1/4 cup olive oil
2 onions, chopped
1 shallot, minced (optional)
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 teaspoon oregano
1/2 teaspoon paprika
1 packet Goya Sazon (seasoning)
1/4 cup white wine (or wine vinegar)
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (or to taste)
1 teaspoon Frank's Hot Sauce

Rice:

3 cups long grain white rice (steamed)

Pick over beans to remove imperfect beans and any foreign matter. Rinse well in cold running water.
In a pan, bring beans to a boil in 6-8 cups water. Boil over high heat for 3-4 minutes, then cover and set aside for an hour. Alternatively, boiling can be omitted if beans are soaked overnight.
Drain and rinse beans. In a large saucepan, soak beans in 8 cups fresh water. (This time, do not drain.)

In a skillet, sauté onion and pepper over medium heat until onions are tender and translucent. Add garlic and oregano when onions begin to color (about 5 minutes). Do not allow garlic to brown. Add remaining ingredients; mix well.

Stir mixture into beans in saucepan. Bring to a boil, reduce heat to low.

Simmer until beans are tender. Serve over steamed white rice while still hot.

Can be prepared in a Crock-Pot. Just soak beans overnight and put everything into the Crock-Pot in the morning. Set on low and cook for 8 hours, or until beans are tender.

If you own a small (2.5-4 quart) pressure cooker, these can be prepared in under thirty minutes. Saute onions, then add pre-soaked beans to pressure cooker; cover with water or broth and remaining ingredients. Cover and cook at 10 lbs pressure for 20 minutes. Turn off heat and allow to sit 10 minutes, then reduce pressure; season to taste and serve.

Can be frozen in smaller portions for up to 6 months. If preparing larger quantities just for freezing, omit the seasonings and add them in while reheating, instead.

Nutrition Facts

Spicy Black Beans

5 Servings



Amount Per Serving


Calories 364.8

Total Fat 11.7 g

Saturated Fat 1.7 g

Polyunsaturated Fat 1.3 g

Monounsaturated Fat 8.1 g

Cholesterol 0.0 mg

Sodium 512.1 mg

Potassium 427.5 mg

Total Carbohydrate 55.0 g

Dietary Fiber 10.6 g

Sugars 1.3 g

Protein 11.5 g




Number of Servings: 5

Recipe submitted by SparkPeople user CRISTEE.