Southern black beans and rice- page 103

 
                  SOUTHERN BLACK BEANS AND RICE - PAGE 103
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main dish                        Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dried black beans
      3/4   c            Olive oil
    1                    Onion, chopped
    1                    Clove garlic, mashed
    1                    Green pepper, chop coarsely
    2                    Bay leaves
                         Salt
    1       t            Oregano
                         Chopped green onions
      1/4   ts           Cumin
    2       tb           Plus 1/4 cup wine vinegar
      1/2   ts           To 1 ts hot pepper sauce
    1       t            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)
  
 
 
                    - - - - - - - - - - - - - - - - - -