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