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Southern Black Beans And Rice - Page 103

Make Southern Black Beans And Rice - Page 103 at home with Dried Black Beans, Olive Oil, Onion Chopped, Garlic Mashed, and Green Pepper Chop Coarsely. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 3/4 cup
• 1
• 1 clove
• 1
• 2
• 1
• 1/4 tsp
• 2 tbsp
• 1/2 tsp
• 1

Method (preview)

1. 1

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

2. 2

   Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned.

3. 3

   Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft.

4. 4

   Shortly before serving, add drained beans, hot pepper sauce, honey, and salt.

5. 5

   Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend.

6. 6

   Serve over rice topped with some green onions.

7. 7

   Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar.

8. 8

   Shake well and spoon a little over each serving.