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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dried beans, cook until tender and set aside. | 2. Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.). | 3. Cook the rice until done. | 4. Drain the warm beans and transfer 3 cups to a large bowl. | 5. Toss the black beans carefully with half of the white onion and half of the dressing. | 6. In another bowl, transfer the rice and toss with the remaining onion and dressing. | 7. On a large serving platter, arrange the beans on one side and the rice on the other side. | 8. Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days. | 9. Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1 1/2	cups	dried	992.31	181.4676	62.856	4.1322
grain white rice	1	cup		-	-	-	-
white onion	3/4	cup	minced	48.0	11.208	1.32	0.12
red bell pepper			sliced sweet	-	-	-	-
italian parsley				-	-	-	-
extra virgin olive oil	3/4	cup		-	-	-	-
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
cumin	2 1/4	teaspoons	ground	17.7188	2.0903	0.8415	1.0523
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
salt	1 1/2	1/2		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.