Black Beans with Rice

Prep Time: 10 mins |Servings: 6 | Cooking : 1 hour
1 lb dry black beans
7 cups water
1 medium green pepper, coarsely chopped
1-1/2 cups chopped onion
1 tbsp vegetable oil
2 bay leaves
1 clove garlic, minced
1 tbsp vinegar (or lemon juice)
6 cups rice, cooked in unsalted water
1 jar (4 oz) sliced pimento, drained
1 lemon cut into wedges

  1. P ick through beans to remove bad beans. Soak beans overnight in cold
    water. Drain and rinse.
  2. In large soup pot or dutch oven stir together beans, water, green pepper,
    onion, oil, bay leaves, garlic, and salt. Cover and boil 1 hour.
  3. Reduce heat and simmer, covered, 3-4 hours or until beans are very
    tender. Stir occasionally and add water if needed.
  4. Remove about 1/3 of the beans, mash and return to pot. Stir and heat
  5. Remove bay leaves and stir in vinegar or lemon juice when ready to
  6. Serve over rice. Garnish with sliced pimento and lemon wedges.
    Calories 561, Fat 4 g

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