Southern Black Beans and Rice - Page 103

1 lb Dried black beans

3/4 c Olive oil

1 Onion, chopped

1 Clove garlic, mashed

1 Green pepper, chop coarsely

2 Bay leaves

Salt 1 ts Oregano

Chopped green onions 1/4 ts Cumin

2 tb Plus 1/4 cup wine vinegar

1/2 ts To 1 ts hot pepper sauce

1 ts Honey

Hot cooked rice 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)