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
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
This Recipe for Southern Black Beans & Rice - Page 103 is one of thousands in the Recipes-to-go Bean Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
If you enjoy this Southern Black Beans & Rice - Page 103 Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
This is a recipe for Southern Black Beans & Rice - Page 103 from the recipe cookbook of Recipes-to-go (Bean)
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Food Tip |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
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
Southern Black Beans & Rice - Page 103 Recipe brought to you by Recipes To-Go