Cuban Black Beans with Extra Vegetables
Adapted from New Recipes from Moosewood Restaurant's "Cuban Black Beans and Rice" recipe.
- 2 cans black beans (about 3 cups)
- 1 tbs olive oil
- 3 garlic cloves, minced or pressed
- 1 tsp cumin
- 1 tsp cayenne pepper (adjust for preference)
- 4 medium carrots, chopped
- 1 cup sweet corn
- 2 small zucchini, chopped
- 1 can diced Italian herb tomatoes
- 1 medium red pepper, diced
- black pepper to taste
- salt to taste
Drain the cooked beans and reserve the liquid.
In a large skillet or sturdy saucepan, saute the garlic, carrots and spices in the oil until the onions are translucent. Add black beans and tomatoes and simmer for about 10 minutes on medium heat (or until carrots are almost soft). Add the rest of the ingredients and simmer another 5 minutes until the zucchini is soft but not mushy.
Serve the beans on hot rice and top with Hot Sauce and a dollop of sour cream. This is also good as a burrito filling. Or on top of corn meal griddle cakes.
Nutritional Information
Servings Per Recipe: 4 (about 1 1/3 cups per serving)
17% of calories from protein
67% of calories from carbs
16% of calories from fat
| Calories | 289.07 |
| Total Fat | 5.09 g |
| Saturated Fat | 0.61 g |
| Polyunsaturated Fat | 0.57 g |
| Monounsaturated Fat | 2.86 g |
| Cholesterol | 0 |
| Sodium | 914.15 mg |
| Potassium | 518.58 mg |
| Total Carbohydrate | 49.36 g |
| Dietary Fiber | 12.56 g |
| Sugars | 9.44 g |
| Protein | 12.88 g |
| Vitamin A | 239 % |
| Vitamin C | 149 % |
| Calcium | 12 % |
| Iron | 20 % |
| Vitamin D | 0 % |
| Vitamin E | 0 % |
| Vitamin K | 15 % |
| Thiamin | 8 % |
| Riboflavin | 10 % |
| Niacin | 10 % |
| Vitamin B6 | 20 % |
| Folate | 12 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 5 % |
| Phosphorus | 8 % |
| Iodine | 0 % |
| Magnesium | 7 % |
| Zinc | 4 % |
| Selenium | 1 % |
| Copper | 4 % |
| Manganese | 16 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
