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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When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

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This is a recipe for Southern Black Beans & Rice - Page 103 from the recipe cookbook of Recipes-to-go (Bean)

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

Southern Black Beans & Rice - Page 103

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw

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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