Black Beans With Vegetables Recipe
Ingredients
| Black beans | 1 pound, dried | |
| 2 tablespoons olive oil or salad oil | ||
| Red onions | 2 Large, finley chopped | |
| 2 each large green and red bell peppers seeded and chopped | ||
| Green chiles | 1 Can (10oz), diced | |
| 1 large head garlic separated into cloves, then minced or pressed | ||
| Dry oregano | 1 1/2 Tablespoon | |
| Vegetable bouillon cubes | 3 | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| 4 to 6 cups hot cooked brown rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rinse and sort beans, discarding any debris; drain.
In a 6- to 8-quart pan, bring beans and 2 quarts water to a boil; boil for 5 minutes.
Cover; remove from heat.
Let stand for 1 hour.
Drain; set aside.
In same pan, heat oil over medium-high heat.
Add onions, bell peppers, chiles, garlic, and oregano.
Cook, stirring often, until vegetables are soft and tinged with brown (25 to 30 minutes).
Add beans, 6 cups water, and bouillon cubes to pan.
Bring to a boil; reduce heat, cover, and simmer until beans are soft to bite (about 2 1/2 hours), adding more water as needed to keep beans from drying out.
Mash some of the beans to thicken mixture slightly.
Stir in sherry, if desired.
Season to taste with salt and pepper.
Mound rice in 8 to 10 wide, shallow bowls; spoon bean mixture over rice.
In a 6- to 8-quart pan, bring beans and 2 quarts water to a boil; boil for 5 minutes.
Cover; remove from heat.
Let stand for 1 hour.
Drain; set aside.
In same pan, heat oil over medium-high heat.
Add onions, bell peppers, chiles, garlic, and oregano.
Cook, stirring often, until vegetables are soft and tinged with brown (25 to 30 minutes).
Add beans, 6 cups water, and bouillon cubes to pan.
Bring to a boil; reduce heat, cover, and simmer until beans are soft to bite (about 2 1/2 hours), adding more water as needed to keep beans from drying out.
Mash some of the beans to thicken mixture slightly.
Stir in sherry, if desired.
Season to taste with salt and pepper.
Mound rice in 8 to 10 wide, shallow bowls; spoon bean mixture over rice.
Chef
