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This is a recipe I use in lieu of kidney beans and rice because I just happen to love the flavor of black beans. We never have leftovers of this side dish!
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 (15.5 ounce) can black beans
- 1 teaspoon ground cumin
- 1 beef bouillon cube
- 1 cup rice
- ½ teaspoon Creole seasoning, or to taste
- ½ teaspoon dried cilantro
Directions
Step 1
Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Step 2
Stir water, black beans, cumin, and beef bouillon cube into the onion and garlic mixture; bring to a boil, add rice, cover, and simmer until the rice is tender and the moisture is absorbed, about 20 minutes.
Step 3
Gently stir Creole seasoning and cilantro into the beans and rice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 233 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium469mg | 20% |
| Total Carbohydrate40g | 15% |
| Dietary Fiber6g | 21% |
| Total Sugars1g | |
| Protein7g | |
| Vitamin C4mg | 18% |
| Calcium41mg | 3% |
| Iron3mg | 17% |
| Potassium291mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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