*  Exported from  MasterCook  *

                 SOUTHERN BLACK BEANS AND RICE - PAGE 103

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main dish                        Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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       t            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)
 


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