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Black Beans and Rice
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1
Reviews
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By:
Audrey Swanson
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Black Beans and Rice Recipe makes this flavorful and very tasty dish with a Mexican flare using black beans, garlic, cumin, oregano, vinegar, onions and green peppers and serves over rice with sour cream and jalapeno pepper as sides.
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INGREDIENTS
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1 pound dried black beans,
washed
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2 quarts boiling water
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2 tablespoons salt
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5 cloves garlic, minced
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1 1/2 teaspoons cumin
(comino)
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1 1/2 teaspoons oregano
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2 tablespoons white vinegar
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Olive oil, enough for sauteing
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1/2 pound onions, peeled and
chopped
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1/2 pound green peppers,
trimmed and chopped
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1 cup uncooked rice
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Sour cream (optional)
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Jalapeno slices (optional)
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DIRECTIONS
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1:
Put beans into a large, heavy saucepot or Dutch oven
and add boiling water; boil rapidly 2 minutes. Cover tightly, remove from heat, and set aside 1 hour.
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2:
Heat olive oil in a large skillet. Mix in onion and green
pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in garlic, cumin, oregano, and vinegar.
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3:
Add salt to beans and liquid; add onion pepper mixture to beans; bring to boiling and simmer, covered, until
beans are soft, about 2 hours.
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4:
Cook rice according to package instructions. Place portion of rice on plate and top with black beans. Garnish with sour cream and jalapeno slices, if desired.
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