Julia S Black Beans and Rice with Tomato Sauce
|Dried black beans||2 1⁄2 Cup (40 tbs)|
|Water/Broth / vegetable cooking liquid||7 Cup (112 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Onion||1 Large, peeled, studded with 4 whole cloves|
|Vegetable oil||2 Tablespoon|
|Green pepper||1 Large, seeded and chopped|
|Chopped onion||1 Cup (16 tbs)|
Bring beans and water to a boil in a large, heavy saucepan or Dutch oven.
Boil for 2 minutes, remove from heat, cover, and let stand for at least 1 hour.
Add black pepper to beans and reheat; cover and simmer for 1 hour.
Stir garlic and whole onion into beans; simmer, covered, 30 minutes longer or until beans are tender.
Heat oil in a medium-size frying pan; stir in pepper and onion.
Saute1 until onions are golden.
Remove whole onion from beans, and, if desired, chop onion and return to beans along with saute'ed pepper and onion mixture.
Add salt to taste; correct seasonings.