Black Beans and Rice Recipe
Ingredients
| Black beans | 1 pound, drained | |
| Water | 6 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 ounces lean ham or turkey ham, chopped | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Hot cooked rice | 4 Cup (16 tbs) | |
| Sweet onion | 8 | |
Directions
In a large saucepan place beans and enough water to cover.
Bring to a boil over medium-high heat.
Boil for 2 minutes; remove from heat.
Cover.
Let stand for 1 hour; drain.
To the beans add 6 cups water, bay leaves, salt and pepper.
Stir in ham.
Bring to a boil over medium heat.
Reduce heat; cover.
Simmer for 2 hours, adding additional water if necessary.
Remove bay leaves.
In a small skillet heat olive oil over low heat.
Add onion, green pepper and garlic.
Saute for several minutes.
To the bean mixture add sauteed vegetables.
Into individual serving bowls spoon rice.
Spoon beans over rice.
Top each serving with an onion ring.
Bring to a boil over medium-high heat.
Boil for 2 minutes; remove from heat.
Cover.
Let stand for 1 hour; drain.
To the beans add 6 cups water, bay leaves, salt and pepper.
Stir in ham.
Bring to a boil over medium heat.
Reduce heat; cover.
Simmer for 2 hours, adding additional water if necessary.
Remove bay leaves.
In a small skillet heat olive oil over low heat.
Add onion, green pepper and garlic.
Saute for several minutes.
To the bean mixture add sauteed vegetables.
Into individual serving bowls spoon rice.
Spoon beans over rice.
Top each serving with an onion ring.
Chef
