Print
Email
Add a photoServings: 8
Ingredients
- 1 pound bag black beans
- 1 med. onion, skin removed
- 1 green pepper, halved with seeds removed
- Salt
- 1/3 to 1/2 c. extra virgin olive oil
- 2 med. cloves garlic, thickly sliced
- Minced lettuce
- Minced green onions
- Red wine vinegar and oil dressing
- Cooked rice
Directions
- Rinse beans well in cool water. Combine beans, onion, green pepper and salt in a large pot (at least 4 qt), and fill 3/4 full with water. Cook over medium heat, when it reaches a steady boil. Reduce to low-medium heat. Stir and check at least hourly. Cook slowly, adding water as needed, approximately 6-8 hrs. Beans should be tender, sauce slightly thickened. Remove onion and pepper.
- Cook extra virgin olive oil and garlic over medium heat till cloves are light brown. Remove closes; add in oil to beans slowly. Simmer a short while before serving.
- To serve, layer rice, then beans, then lettuce and green onions. Drizzle salad dressing over all. Beans may be kept approximately a week covered in refrigerator. Add in water when reheating.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 319 | |
| Calories from Fat 121 | 38% |
| Total Fat 13.67g | 17% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 97mg | 4% |
| Potassium 906mg | 26% |
| Total Carbs 38.19g | 10% |
| Dietary Fiber 9.2g | 31% |
| Sugars 2.57g | 2% |
| Protein 12.7g | 20% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
