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Name: Black Beans and Rice
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Water for cooking; 1 cube Beef bouillon; 1/2 ts Dried leaf thyme; 1 lb Dried black beans; 1 c Onions chopped; Salt; 1 c Green Pepper Chopped; 1 Dried whole red pepper OR 1/8 ts cayenne pepper. if desired; 1 c Sour Cream; 2 Bay Leaves; 1 1-lb ham shank cut in 3 or 4 pieces; 1 tb Butter or margarine; 1/2 ts Dried leaf oregano; 4 c Water; 3 c rice Uncooked; Water; 1/3 c Dark rum if desired; if desired; 1/2 ts Salt

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INGREDIENTS

Water ; for cooking
1 cube Beef bouillon
1/2 ts Dried leaf thyme
1 lb Dried black beans
1 c Onions ; chopped
Salt
1 c Green Pepper ; Chopped
1 Dried whole red pepper ; OR 1/8 ts cayenne pepper. if desired
1 c Sour Cream
2 Bay Leaves
1 1-lb ham shank ; cut in 3 or 4 pieces
1 tb Butter or margarine
1/2 ts Dried leaf oregano
4 c Water
3 c rice ; Uncooked
Water
1/3 c Dark rum ; if desired
; if desired
1/2 ts Salt

Servings

INSTRUCTIONS

Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay leaves, thyme, oregano, salt and red pepper or cayenne pepper, if desired. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Cook rice with water and salt according to package directions. Remove 1 cup beans from stew. Mash in a small bowl with a potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham shank pieces and red pepper, if used. Discard red pepper. Cut meat from bones and discard bones. Dice meat. Add diced meat, green pepper and rum, if desired, to beans. Cover and simmer 15 minutes. Serve beans over rice. Top each serving with a dollop of sour cream, if desired. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

NOTES

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Black Beans and Rice

Water for cooking
1 cube Beef bouillon   
1/2 ts Dried leaf thyme 
1 lb Dried black beans 
1 c Onions chopped
  Salt 
1 c Green Pepper Chopped
1  Dried whole red pepper OR 1/8 ts cayenne pepper. if desired
1 c Sour Cream 
2  Bay Leaves 
1 1-lb ham shank cut in 3 or 4 pieces
1 tb Butter or margarine 
1/2 ts Dried leaf oregano 
4 c Water 
3 c rice Uncooked
  Water 
1/3 c Dark rum if desired
   if desired
1/2 ts Salt

Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot,  saute onion in butter or margarine until tender but not browned. Add  soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay  leaves, thyme, oregano, salt and red pepper or cayenne pepper, if  desired. Bring to a boil; reduce heat. Cover and simmer until beans  are tender, 1 to 1-1/2 hours. Cook rice with water and salt according  to package directions. Remove 1 cup beans from stew. Mash in a small  bowl with a potato masher or fork. Add mashed beans to stew; stir to  thicken. Remove ham shank pieces and red pepper, if used. Discard red  pepper. Cut meat from bones and discard bones. Dice meat. Add diced  meat, green pepper and rum, if desired, to beans. Cover and simmer 15  minutes. Serve beans over rice. Top each serving with a dollop of sour  cream, if desired. Makes 4 to 6 servings.    Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707  <Electronic format by Karen Mintzias>    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip

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Nutrition

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Serving Size: 1 Serving (1068g)
Recipe Makes: 4

Calories: 1068
Calories from Fat: 246 (23%)

Amt Per Serving		% DV

	Total Fat 27.4g	37 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 9.8g
	Polyunsanturated Fat 3.9g
Cholesterol 97.8mg		30 %
Sodium 1192.4mg		41 %
Potassium 1082.1mg		28 %
Total Carbohydrate 146.1g		43 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 129.1g
Protein 47.7g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1068

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