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Black Beans with Rice

Diabetes recipes for black beans with rice


Black Beans with Rice

Cooking Time: 4-5 hours
Number of Servings: 6


1 lb dry black beans
7 C water
1 medium green pepper, coarsely chopped
1-1/2 C   chopped onion
1 Tbsp vegetable oil
bay leaves
1   clove garlic, minced
1/2 tsp   salt
1 Tbsp vinegar (or lemon juice)
6 C rice, cooked in unsalted water
1 jar   (4 oz) sliced pimento, drained
1   lemon cut into wedges


  1. Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
  2. In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
  3. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender. Stir occasionally and add water if needed.
  4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat through.
  5. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
  6. Serve over rice. Garnish with sliced pimento and lemon wedges.

Nutrition Facts

- Serving Size: 8 oz.
Amount Per Serving
Calories: 561
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 193 mg

Source: National Heart, Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services

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