Southern Black Beans & Rice - Page 103 Recipe

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Southern Black Beans & Rice - Page 103 Ingredients

1 lb dried black beans
3/4 cup olive oil
1 onion, chopped
1 clove garlic, mashed
1 green pepper, chop coarsely
2 bay leaves
1 salt
1 tsp oregano
1 chopped green onions
1/4 tsp cumin
2 tbsp plus 1/4 cup wine vinegar
1/2 tsp to 1 ts hot pepper sauce
1 tsp honey
1 hot cooked rice

A Recipe for
Southern Black Beans & Rice - Page 103

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Southern Black Beans & Rice - Page 103

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Southern Black Beans & Rice - Page 103 Directions

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)

Serves: 6

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Southern Black Beans & Rice - Page 103 Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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