Title: Southern Black Beans and Rice - Page 103
Categories: Entree Bean
Yield: 6 Servings

1	lb	Dried black beans
3/4	c	Olive oil
1		Onion, chopped
1		Clove garlic, mashed
1		Green pepper, chop coarsely
2		Bay leaves
		Salt
1	ts	Oregano
		Chopped green onions
1/4	ts	Cumin
2	tb	Plus 1/4 cup wine vinegar
1/2	ts	To 1 ts hot pepper sauce
1	ts	Honey
		Hot cooked rice

Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth.

Heat 1/4 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 1/2 cup olive oil with 1/4 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)

previous

next