Black Beans With Vegetables
|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)|
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.