Southern Black Beans And Rice

Course : Beans
Serves: 6
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1 pound dried black beans
3/4 cup olive oil
1 medium Onion -- chopped
1 clove garlic -- mashed
1 medium green pepper -- chop coarsely
2 pieces bay leaves
1 teaspoon salt
1 teaspoon oregano
1 bunch chopped green onions
1/4 teaspoon cumin
2 tablespoons plus 1/4 cup wine vinegar
1/2 teaspoon to 1 tsp hot pepper sauce
1 teaspoon honey
3 Cup hot cooked rice

Preparation / 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 sauté onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbs 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

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