Black Beans With Rice
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 5 1/4 hours |
| Servings |
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Ingredients
- 1 lb. dried black beans
- 7 cups water
- 1 medium green pepper, coarsely chopped
- 1 1/2 cups chopped onion
- 1 tablespoon vegetable oil
- 2 bay leaves
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon vinegar (or lemon juice)
- 6 cups rice, cooked in unsalted water
- 1 jar (4 oz) sliced pimento, drained
- 1 lemon, cut into wedges
Ingredients
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Instructions
- Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.
- In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.
- Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender. Stir occasionally and add water if needed (if water level drops below the top of the beans).
- Remove about â…” of the beans and set aside. Use a spoon to mash the remaining beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.
- Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
- Serve over rice. Garnish with sliced pimento and lemon wedges.
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