Southern black beans & rice - page 103
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Southern black beans & rice - page 103
  Southern    Beans    Rice    Vegetables  
Last updated 6/12/2012 1:23:46 AM. Recipe ID 57017. Report a problem with this recipe.
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      Title: Southern black beans & rice - page 103
 Categories: Main dish, Vegetables
      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.)
  




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Recipe ID 57017 (Apr 03, 2005)

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