Southern Black Beans & Rice - Page 103 Recipe
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Southern Black Beans & Rice - Page 103
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
Salt
1 tsp Oregano
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
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.)
Source: Bean Banquets (641.6G Exton) |
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