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Black Beans With Rice

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  Dry black beans 1 1⁄2 Cup (24 tbs)
  Water 6 Cup (96 tbs)
  Chicken broth 2 Cup (32 tbs)
  Onions 2 Large, chopped to make 2 cups
  Green pepper 1 Large, chopped to make 1 cup
  Celery stalks 2 , chopped to make 1 cup
  Garlic 2 Clove (10 gm), minced
  Bay leaves 2
  Dried oregano 2 Teaspoon, crushed
  Salt 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Lemon juice 2 Tablespoon
  Hot cooked rice 2 1⁄2 Cup (40 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)

Rinse beans. In a 4-quart Dutch oven combine black beans and water. Bring to boiling. Reduce heat. Simmer for 2 minutes. Remove from the heat. Cover; let stand for 1 hour. {Or, soak beans in a covered bowl overnight.) Drain and rinse beans.
In the same Dutch oven combine the beans, broth, chopped onion, green pepper, celery, garlic, bay leaves, oregano, salt, and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 to 2 1/2 hours or till the black beans are tender, stirring in undrained tomatoes the last 15 minutes of cooking. Discard bay leaves. Mash beans slightly.
To serve, stir in lemon juice. Ladle beans into 5 soup dishes. Spoon rice atop beans. Sprinkle with chopped onion.

Recipe Summary

Main Dish
Rice, Bean
Cook Time: 
155 Minutes

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