Black Beans and Rice
Gary Smith recommends this recipe that takes a little over an hour.
Black Beans and Rice
http://www.foodnetwork.com/recipes/ingrid-hoffmann/black-beans-and-rice-recipe.html#!?oc=linkback
1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield:16 servings
Level: Easy
CATEGORIES
Rice Side Dish Caribbean or
Brazilian – the Mango and Banana make it Brazilian.
Ingredients
2 cup of rice in a rice
cooker...waiting
1 16oz package of dry black
beans - done according to package direction with 2 bay leaves 2 cloves of
garlic
1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers,
chopped
1 large pablano
1 medium jalapeno
5 cloves of garlic, chopped
4 bay leaves
1 tablespoon ground cumin
1 26 ounce can of crushed
tomato
1 cup water
1/4 teaspon of salt
1/4 cup apple cider vinegar
Heat a large pot over
medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay
leaves and cumin. Stir and cook for 8 minutes.
Stir in black beans,
tomatoes, water, vinegar and salt. Bring to a boil, cover and reduce heat to
low. Cook for about 30 minutes.
Serve hot over rice.
At the table (as desired)
Splash “Texas Pete”.
Sprinkle mango and/or banana pieces.
Spoon on plain yogurt.
Some people sprinkle with
lime and/or fresh cilantro.
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