Black Beans and Rice Recipe

1      Reviews by:    Audrey Swanson   Black Beans and Rice Recipe makes this flavorful and very tasty dish with a Mexican flare using black beans, garlic, cumin, oregano, vinegar, onions and green peppers and serves over rice with sour cream and jalapeno pepper as sides. Food Category:    Vegetables Cuisine Origin:    Mexican    Servings: 8 Calories: 385 per serving Print Preview Rate This Recipe Prep Time:   1 Hour, 10 Minutes Cook Time:   2 Hours, 20 Minutes Total Time:   3 Hours, 30 Minutes

INGREDIENTS

• 1 pound dried black beans, washed
• 2 quarts boiling water
• 2 tablespoons salt
• 5 cloves garlic, minced
• 1 1/2 teaspoons cumin (comino)
• 1 1/2 teaspoons oregano
• 2 tablespoons white vinegar
• Olive oil, enough for sauteing
• 1/2 pound onions, peeled and chopped
• 1/2 pound green peppers, trimmed and chopped
• 1 cup uncooked rice
• Sour cream (optional)
• Jalapeno slices (optional)

DIRECTIONS

• Put beans into a large, heavy saucepot or Dutch oven and add boiling water; boil rapidly 2 minutes. Cover tightly, remove from heat, and set aside 1 hour.
• Heat olive oil in a large skillet. Mix in onion and green pepper and fry until onion is browned, stirring occasionally. Thoroughly blend in garlic, cumin, oregano, and vinegar.
• Add salt to beans and liquid; add onion pepper mixture to beans; bring to boiling and simmer, covered, until beans are soft, about 2 hours.
• Cook rice according to package instructions. Place portion of rice on plate and top with black beans. Garnish with sour cream and jalapeno slices, if desired.

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