Ingredients 16 oz (1) pkg dried black beans
1 md Size green pepper — chopped
1/4 c Onion — divided chopped
2 1/2 c Qts water — divided
2 cl Garlic — minced
1/2 ts Dried whole oregano
1/4 ts Ground cumin
3 tb Vinegar
1 t Salt
3 c Rice — cooked hot
-cooked without salt/fat
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