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Black Beans with Rice

Ingredients
1 pound dry black beans
7 cups water
1 medium green pepper, coarsely chopped
1½ cups chopped onion
1 tablespoon vegetable oil
2 bay leaves
1 clove garlic, minced (or more to taste)
½ teaspoon salt
1 tablespoon vinegar (or lemon juice)
6 cups rice, cooked in unsalted water
1 4-ounce jar sliced pimento, drained
1 lemon, cut into wedges

Directions

1. Pick through beans and remove the bad ones. Soak beans overnight in cold water. Drain and rinse.
2. In large soup pot or dutch oven, stir together beans, water, green pepper, onion, oil, bay leaves, garlic and salt. Boil, covered, for one hour.
3. Reduce heat and simmer, covered, ¾ of an hour or until beans are very tender. Stir occasionally and add more water if necessary.
4. Remove about 1/3 of the beans, mash and return to the pot. Stir and heat through.
5. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
6. Serve over rice. Garnish with pimento and lemon wedges.

Yield: 6 8-ounce servings.

Calories: 561
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 193 milligrams

Source:
National Heart, Lung, and Blood Institute