LIVE
Rating: 4 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Vanessa T. Pruett
Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

hands-on:
23 mins
total:
10 hrs 53 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash beans; place in a bowl. Cover with water to 2 inches above beans; let stand 8 hours. Drain.

    Advertisement
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; sauté for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.

  • Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeño, and garlic; cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture.

  • Bring 2 cups water to a boil in a small saucepan over medium-high heat. Stir in 1/4 teaspoon salt, rice, and turmeric. Cover, reduce heat, and simmer 20 minutes or until liquid evaporates and rice is tender. Spoon 3/4 cup rice into each of 4 bowls, and top each serving with about 2/3 cup bean mixture, 3/4 cup tomato, and 1 1/2 teaspoons cilantro.

Nutrition Facts

438 calories; fat 11.6g; saturated fat 4.2g; mono fat 5.4g; poly fat 1.2g; protein 17.5g; carbohydrates 64.6g; fiber 5.7g; cholesterol 25mg; iron 4.6mg; sodium 657mg; calcium 40mg.
Advertisement