Our daughter spent two years living in the loving country of Nicaragua at a Christian Mission as a relief worker. We, as a family, traveled to see her and acquired a taste for native food. Black Beans and Rice soon became a favorite in our house. In Nicaragua a thin sour cream is served with this dish. I will at times use fat-free Greek Yogurt but most often just hot sauce and a few tomatoes. This meal may look complicated but with the use of a Crockpot and Insta-pot it is a very simple economical meal to put together. I always make a double recipe so I can have leftovers for the next day.

Nicaraguan Rice and Beans with Cabbage Salad, THM-E
In the morning, after breakfast, I will put the beans in the crockpot on high. When they are soft, turn to warm. The Cabbage Salad is mixed during the day when I have a minute. Then about 45 minutes before our evening meal, I will make the rice.
Black Beans
- 1 pound dry black beans
- 4 cups fat-free chicken broth
- 1/2 cup diced onions
- 1 garlic clove
- salt and pepper
Crock-pot: Place beans, broth, onions, and garlic in a crockpot on high for 6-7 hours. When beans are soft, season with salt and pepper. Insta-pot: Combine beans, broth, onions, and garlic in Insta-pot. Pressure cook for 40 minutes. Release pressure and season with salt.

Rice
- 1 tablespoon oil
- 1/4 cup diced onions
- 1/4 cup diced peppers
- 1 clove garlic
- 3 cups brown rice
- 6 cups fat-free chicken broth
- salt and pepper
Place oil in Insta-pot. Turn on saute. Add onions, peppers, garlic, and rice. Stir until rice is lightly toasted. Add broth. Stir well. Seal cooker with lid. Turn to cook for 14 minutes. Release pressure. Season with salt and pepper.
Cabbage Salad
- 6 cups cabbage, thinly sliced
- ½ cup white vinegar
- 2 tablespoons THM Gentle Sweet
- 1 teaspoon salt
Combine all ingredient together. Refrigerate until serving time.
To serve: layer 1/2 cup rice, 1/3 cup beans, and Cabbage salad on your plate. I add hot sauce and tomatoes to my serving. Sour Cream can be served with this meal for a THM-XO. Serves 8.
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Nicaragua Black Beans and Rice with Cabbage Salad THM-E
Ingredients
Black Beans:
- 1 pound dry black beans
- 4 cups fat-free chicken broth
- 1/2 cup diced onions
- 1 garlic clove
- salt and pepper
Rice:
- 1 tablespoon oil
- 1/4 cup diced onions
- 1/4 cup diced peppers
- 1 garlic clove
- 3 cups brown rice
- 6 cups fat-free chicken broth
- salt and pepper
Cabbage Salad:
- 6 cups thinly sliced cabbage
- 1 teaspoon salt
- 1/2 cup white vinegar
- 2 tablespoons THM Gentle Sweet
Instructions
For Beans: Crock-pot: Place beans, broth, onions, and garlic in a crockpot on high for 6-7 hours. When beans are soft, season with salt and pepper. Insta-pot: Combine beans, broth, onions, and garlic in Insta-pot. Pressure cook for 40 minutes. Release pressure and season with salt.
For Rice: Place oil in Insta-pot. Turn on saute. Add onions, peppers, garlic, and rice. Stir until rice is lightly toasted. Add broth. Stir well. Seal cooker with lid. Turn to cook for 14 minutes. Release pressure. Season with salt and pepper.
For Cabbage: Combine all ingredient together. Refrigerate until serving time.
To serve: layer 1/2 cup rice, 1/3 cup beans, and Cabbage salad on your plate. I add hot sauce and tomatoes to my serving. Sour Cream can be served with this meal for a THM-XO.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I will send a small jar of mature sourdough starter by request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of FREE sourdough starter with the purchase of a cookbook. Buy It Now.


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