*  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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