Southern Black Beans and Rice

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Try this Southern Black Beans and Rice recipe, or contribute your own.


1 ts Oregano
2 tb Plus 1/4 cup wine vinegar
1/2 ts To 1 ts hot pepper sauce
1 Onion; chopped
Green Onions; chopped
1 ts Honey
1/4 ts Cumin
1 lb Dried black beans
3/4 c olive oil
Hot cooked rice
1 Clove garlic, mashed
2 Bay Leaves
1 Green pepper, chop coarsely

Original recipe makes 6 Servings



Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth. Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft. Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend. Serve over rice topped with some green onions. Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8. (Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.) Source: Bean Banquets (641.6G Exton)

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