Sunday, April 25, 2010

Black Beans and Rice

I love beans and rice. Sometimes I mix the rice and beans together and serve it that way but since we had a lot of kids I served the two separately so the kids could eat just rice if they chose.

8 oz black beans
2 medium yellow onions
1 jalapeno pepper, quartered and seeded
1 Bay leaf
1 tbls olive oil
1 medium green bell pepper, chopped
4 cloves garlic crushed
1/2 tsp sugar
Salt and freshly ground pepper to taste
2 tbls sherry vinegar or dry sherry (I prefer the sherry vinegar)
6 cups cooked white rice
Enhancements: Chopped red onion, finely chopped cilantro

Soak the black beans overnight in water to cover. Drain the beans and add fresh water to cover by 2 inches or so. Add one yellow onion cut in half and the quartered jalapeno and bay leaf. Cook for 1 1/2 - 2 hours until the beans are tender. Remove the onion and jalepeno from the pot.

Chop the remaining onion. Saute the chopped onion, bell pepper, garlic, and sugar in the olive oil until onion is tender and translucent. Add one cup of the cooked black beans and mash the beans. Add the mashed bean mixture to the bean pot. Season to taste with salt and pepper. Cook until the beans just show in the liquid in the pot. Add the vinegar or sherry, adjust the seasonings and serve over white rice. Serve with enhancements if desired.

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