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Caribbean Black Beans with Rice

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  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 5
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Add something citrusy to your family’s dinner! Serve black beans cooked with papaya over rice - perfect for Island cuisine.
By Betty Crocker Kitchens
Updated Mar 19, 2013
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Ingredients

  • 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

Steps

  • 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.

Nutrition

450 Calories, 3g Total Fat, 17g Protein, 89g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
820mg
23%
Total Carbohydrate
89g
30%
Dietary Fiber
14g
58%
Sugars
12g
Protein
17g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
30%
30%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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