| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cuban Black Beans and Rice

1 (15-ounce) can Black Beans, drained and rinsed
1 tablespoon olive oil or other oil
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, minced
1 16-ounce can whole tomatoes, undrained and cut into small chunks
1/2 pound cooked ham, coarsely chopped
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper, cayenne
1 bay leaf
2 cups rice, cooked and hot

1. Heat oil in large skillet over medium to high heat. Add green pepper, onion, and garlic; cook and stir until crisp-tender.
2. Stir in beans, tomatoes, ham,oregano, ground red pepper, and bay leaf; simmer for 10 minutes.
3. Remove bay leaf.
4. Place rice on large platter and cover with bean mixture. Garnish with a sprig of parsley or mint. Serve hot.
   

Makes 4 servings

Servings per recipe: 4
Calories: 456
Carbohydrates: 56.4g
Fat: 12.9g
Cholesterol: 66.9mg
Protein: 20.5g
Fiber: 5.6g
Sodium: 1634.3mg

Recipe provided courtesy of Michigan Bean Commisson.