Southern black beans and rice - page 103

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)

Related recipes