Ingredients
Ingredients
16 oz (1) pkg dried black beans
1 medium Size green pepper, chopped
1/4 cup Onion, divided chopped
2 1/2 cup Qts water, divided
2 cl Garlic, minced
1/2 tsp Dried whole oregano
1/4 tsp Ground cumin
3 tbsp Vinegar
1 tsp Salt
3 cup Rice, cooked hot cooked without salt/fat
Directions
Sort and wash beans. Combine beans, green pepper, and 2 tb onion in a
large Dutch Oven. Cover with 6 cups of water, and soak overnight. Add
remaining 4 cups water to Dutch oven; cover and bring to a boil.
Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine
remaining 2 tb onion, garlic, oregano, and cumin in a small bowl;
mash mixture, using a fork. Stir in vinegar. Add vinegar mixture and
salt to beans. Simmer, uncovered, an additional 20 minutes. Serve
over hot cooked rice.
From: All New Cookbook For Diabetics And Their Families Each serving
amount: 1 cup beans over 1/2 cup rice
Exchanges: 2 Starch, 1 Vegetable; Chol: 0 mg; Calories: 179 Carbo: 36
gm; Protein: 8 gm; Fat: Tr.; Fiber: Tr.; Sodium: 424 mg
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
(from Jungle.Boy via GEnie)
Servings: 6 folks
Black Beans And Rice Recipe brought to you by Recipe Ideas
Categories: Diabetic; Beans; Rice; Main Dish; Vegetarian
The History of Recipes
Written cooking instructions as an idea can be traced way back into history, at least as far as early Egypt, and potentially, even further back. Interesting though that is, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe found, according to experts in ancient history are a few clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius created a number of documents which described recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also tells us how the early Romans were skilled in the use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Later on, we have two interesting recipe books published in the fourteenth century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that we all know today, but instead descriptions of the types of meals on the tables of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the East, including coriander, basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on food, the majority of which are kept safe in academic collections. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Black Beans And Rice recipe.
