Caribbean Black Beans with Rice

Caribbean Black Beans with Rice

Add something citrusy to your family’s dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.

Prep Time

15

Minutes

Total Time

1:10

Hr:Mins

Makes

5

servings

4 1/2
cups water
1 1/2
cups dried black beans*
2
teaspoons vegetable oil
1
medium papaya, peeled, seeded and diced (about 1 1/2 cups)
1
medium red bell pepper, finely chopped (1 cup)
1/2
cup finely chopped red onion (about 1/2 medium)
1/2
cup orange juice
1/4
cup lime juice
2
tablespoons chopped fresh cilantro
1/2
teaspoon ground red pepper (cayenne)
2
cloves garlic, finely chopped
5
cups hot cooked rice
  1. In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender; drain.
  2. In 10-inch skillet, heat oil over medium heat. Cook remaining ingredients except rice in oil about 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook about 5 minutes or until hot. Serve with rice.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*
2 cans (15 oz each) black beans, rinsed and drained, can be substituted for the dried black beans. Omit water and Step 1.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 10mg;
  • Total Carbohydrate 89g
    • (Dietary Fiber 14g,
    • Sugars 12g),
  • Protein 17g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 6;
    *Percent Daily Values are based on a 2,000 calorie diet.