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All public Recipes -> Main Dish -> Black Beans & Rice

Black Beans & Rice

By: M B.

Description:
Time:	2 hr 40 min (15 min to prepare, 2 hr 25 min to cook)
Meal type:	Main Dish
Ethnicity:	American
Number of Servings:	0
Ingredients:
2 cups Long-Grain White Rice 1 teaspoon salt 2 tablespoon balsamic vinegar 1 each Jalapeno Pepper; Seeded and Chopped 1 tablespoon ground cumin 1 each Red Bell Pepper; Chopped 1 each Large Onion; Chopped 2 teaspoon olive oil 1 each bay leaf 2 tablespoon dried oregano 6 each Cloves Garlic; Crushed 8 cups water 1 each lb. Dried Black Beans (3 cups); Picked Over and Rinsed 1 each Makes 7 Cups 1 each Lime; Sliced into 8 Wedges
Directions:
* Soak beans in cold water overnight making sure all beans are covered by 2-inches of water. Drain and rinse beans. Place in a large soup pot or Dutch oven. Add 4 cups of water, garlic, oregano, and bay leaf. Bring to a boil, then reduce heat to low. cover and simmer until beans are tender, approximately 2-hours. Drain beans and return to the pot or Dutch oven. Heat olive oil in a large skillet over medium heat. Add onion and pepper, cook, stirring occasionally until softened for about 5-minutes. Add cumin and jalapeno, cook, stirring until softened for approximately 1-minute more. Stir onion mixture and vinegar into beans. Season with salt and pepper to taste. * Meanwhile, in a medium saucepan, bring remaining 4 cups of water and 1 tsp. salt to a boil. Add rice, cover and reduce heat to low. simmer until rice is tender and liquid is absorbed, approximately 15 to 20-minutes. Serve the beans over the rice with lime wedges on the side of the serving dish. * P.S. In our family, we add chopped raw onions and malt vinegar to the top of our beans and rice...cuban style. mmmmm
Notes:

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