Black Beans and Rice...and Cuban Picadillo

Being on WeightWatchers is so much fun, and versatile with all the interesting and delicious foods you can prepare, right out of the cookbook, or get recipes online. Not only that, but you can create your own menus, as long as they are not too fatty, or too much carbs. I love beans, any kind...especially black beans. Here is South Florida we have a huge population of Cuban/Americans that have brought their culture, and cuisine with them to carry on and you can find a Cuban restaurant, or market all around town, here in West Palm Beach, but mostly in Miami!

It's so easy to make Black Beans and Rice, very satisfying with the addition of the Picadillo, which is stirred into the ready made Black Beans and Rice, and if you want to keep it vegetarian...just omit the Picadillo. I will include the basic ingredients for the Picadillo, which is a Cuban hearty ground beef dish, that can be also served with rice, just by itself...combining it with the black beans is really, so hearty and delicious with a simple salad on the side!

Black Beans and Rice
by; Weight Watchers New Complete Cookbook

4 teaspoons olive oil
1 green bell pepper seeded and chopped
1 onion, finely chopped
5-6 garlic, minced
1 (16-ounce) can black beans, rinsed
and drained
1 (14 1/2-ounce) can diced tomatoes
1 cup vegetable stock, or broth
4 teaspoons dry sherry
1 teaspoon finely chopped fresh thyme
or 1/2 teaspoon dried
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon hot red pepper sauce
1/2 cup water
1 teaspoon finely chopped fresh cilantro
Salt and ground black pepper to taste
4 cups cooked white rice

In a medium saucepan, heat the oil. Saute the bell pepper, onion, and garlic, until very soft, about 15 minutes. Stir in the beans, tomatoes, stock, sherry, thyme, bay leaf, oregano, pepper sauce, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and vegetables are tender, about 45 minutes. If the mixture becomes too thick, add hot water to thin to desired consistency. Stir in the cilantro, and season with the salt and pepper; discard the bay leaf. Serve over the rice. Makes 4 servings.
Points Value: 9

Note: with the addition of the picadillo, another 3, or 4 points are added. What I did, was have my usual coffee at breakfast, and ate an entire grapefruit (0 points)...NO OATMEAL...I saved my 4 points to have the Picadillo

For the Picadillo:
Saute 1 medium onion, 4 cloves chopped garlic, in small amt. of olive oil. Add 3/4 cup tomato sauce, 3/4 cup beef broth, 1 teaspoon oregano, 1 teaspoon cumin, few dashes of red hot sauce, and simmer for about 30 minutes. Stir in 8 to 10 pimento stuffed green olive (you can cut them in half) and chopped cilantro. Simmer for an additional 15 minutes. You can serve them over rice, or add, and stir in with the Black Beans and Rice.

Linking to: Cookbook Sundays @ Couscous & Consciousness



On a lighter, and brighter note: Thank you all, for your caring, and kind comments regarding my kitty, Prince, who is just about 19 years old now...Last week, I almost had to put him down, at the urging of my vet, Dr. Eric. Since Prince's eyesight came back, after mysteriously losing it for several hours (still a mystery) his pupils totally covered his beautiful green eyes, which disappeared into 2 total black eyes...lasted for hours, me...comforting him, the next morning, after a total sleepless night, it came back, but then...so, since last week, he is eating well, and is his "old" sweet, and calm self...just taking one-day at a time. Dr. Eric is out of town for 5 days, and I will have to take him to his colleague vet, if an emergency should happen...otherwise, we are just fine! Thank God!

Last, but not least...I do want to pass this beautiful award that I received from my dear friend, Amelia to 6 wonderful food blogger friends...hopefully, they will pay this forward to at least 8 to 10 deserving food bloggers. The only reason I'm passing this on to 6 food bloggers, is...because since the last year, or two...I have received just about every award out there on the Internet, and faithfully passed it on...to only have about a handful of bloggers to even acknowledge that they received it...never mind, passing it on! So now, I am passing it on to 6 food bloggers from 3 different countries, including the United States...they are all well deserving participants, and my dear followers/friends!

All you have to do, is to copy, and paste...mention who it came from, and pass it on to at least, 6 to 10 bloggers of  your choice, who you think are deserving of this. Thank you Amelia, and thanks to all of you, dear friends...you all deserve an award, so please consider yourself being awarded...take the award, and pass it on!
Hugs, to all!

Gizi- @ Gizi Receptjei- from Hungary
Wanna @ Relaxotour-from Hungary
Csilla @ Csilla Konyhája -from Hungary


Jo @ChicGeorgious- from Malaysia
Ping@ Ping's Pickings- from Malaysia


Beth @Baking and Cooking, A Tale of Two Loves-from the United States
Lyndsey @ Tiny Skillet-from the United States

Related articles

• Picadillo with Ground Turkey (citymama.com)
• Picadillo (culinaryspirits.wordpress.com)