Southern Black Beans & Rice - Page 103 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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,
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)
Source from luhu.jp
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)
Source from luhu.jp