Black beans and rice is such a familiar food for many people, so it was important for me to create a version that was low sodium and flavorful. 75mg per serving, serves 6.
Ingredients
1/2 cup dry black beans, sorted rinsed and soaked over night
1 onion halved, leave root end intact and dice other half
1 garlic head halved
1 green pepper halved, 1 half diced
2 cups chicken broth
2 cups water
5 tsp cumin
1 tablespoon dried oregano
3 bay leafs
1 1/2 cups long grain rice, rinsed
4 strips reduced sodium bacon (mine had 200 mg for 2 strips) chopped into 1/4 inch pieces
1 tablespoon red wine vinegar
3 scallions
Lime juice
In a Dutch oven, add beans, water, broth, garlic, intact onion and pepper and bay leaves. Bring to a simmer, cover and reduce heat. Cook until beans are tender, about 30 minutes. Remove garlic, pepper and onion. Remove individual cloves of garlic and smash into a paste.
Drain beans, reserving liquid into a container and add water to reach 2 1/2 cups. In the now empty Dutch oven, add bacon and cook until rendered. Add diced bell pepper and onion, oregano and cumin and cook until vegetables are softened. Add rice, reserved liquid, beans and vinegar. Bring to a simmer. Cover and reduce heat. Cook until rice is tender, about 20 minutes. Serve with scallions and lime.
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