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BLACK BEANS & RICE by Lotsofhats

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  • BLACK BEANS & RICE by Lotsofhats

    BLACK BEANS & RICE


    2 & 1/2 cups dried black beans
    4 cups water
    4 cups chicken broth
    1 T. olive oil
    1 & 1/2 cups onion, chopped, med fine
    1 & 1/2 cups bell pepper, chopped, fine
    4 cloves garlic, peeled & mashed with 1 t. salt and 1/2 t. fresh, ground black pepper
    additional olive oil for sauteing
    1 t. oregano
    1 t. ground cumin
    1 bay leaf
    3 T. vinegar
    6 oz. dry spanish wine
    2 t. sugar
    Place the beans in a large saucepan. Add the liquid, except wine, and 1 T. olive oil. Bring the beans to the boil, reduce the heat to low, cover and cook until beans are tender, about one hour or so.
    DO NOT add salt to the beans while they are cooking!DO NOT Drain the water from the cooked beans.
    Chop onion and bell pepper. Mash the garlic with the salt and black pepper in a mortar or pestle. Saute onions and bell pepper in the olive oil until onions are translucent. Add mashed garlic and saute another minute or so.
    Add the cooked beans, oregano, cumin, bay leaf, vinegar and wine. Cover and simmer on low for about 15 - 20 minutes, stirring occasionally. Do not allow to stick or burn.
    Remove the bay leaf.
    Remove about one cup of beans from the pot and mash them to make a thick paste. Place mashed beans back into the pot, and stir.
    Adjust the seasonings to taste. Stir in the sugar, then drizzle olive oil over the beans. IMMEDIATELY cover the pot and remove from the heat. Allow to stand for about ten (10) minutes.
    Serve over fluffy, white rice. You can garnish with sour cream, cilantro, and chopped onions.
    This will serve about 8 average folks, and 4 real bean eaters!
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