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Black Beans With Vegetables

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  Dried black beans 1 Pound
  Olive oil/Salad oil 2 Tablespoon
  Red onions 2 Large, finely chopped
  Green bell peppers 2 Large, seeded and chopped
  Red bell peppers 2 Large, seeded and chopped
  Diced green chiles 3⁄4 Can (7.5 oz) (Or 1 Small Can)
  Garlic head 1 Large, separated into cloves, then minced or pressed
  Dry oregano 1 1⁄2 Tablespoon
  Vegetable bouillon cubes 3
  Dry sherry 1⁄4 Cup (4 tbs)
  Hot cooked brown rice 6 Cup (96 tbs)
  Salt To Taste
  Pepper To Taste

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.

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Black Beans With Vegetables Recipe