Southern black beans and rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans |
| ¾ | cup | Olive oil |
| 1 | Onion, chopped | |
| 1 | Clove garlic, mashed | |
| 1 | Green pepper, chop coarsely | |
| 2 | Bay leaves | |
| Salt | ||
| 1 | teaspoon | Oregano |
| Chopped green onions | ||
| ¼ | teaspoon | Cumin |
| 2 | tablespoons | Plus 1/4 cup wine vinegar |
| ½ | teaspoon | To 1 ts hot pepper sauce |
| 1 | teaspoon | Honey |
| Hot cooked rice | ||
Directions
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving ½ cup bean broth.
Heat ¼ cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned.
Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft.
Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend.
Serve over rice topped with some green onions.
Combine ½ cup olive oil with ¼ cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8.
(Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.)
Source: Bean Banquets (641.6G Exton)
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