Black Beans With Rice

• 1 lb dried black beans

• 7 C water

• 1 medium green pepper, coarsely chopped

• 1½ C chopped onion

• 1 Tbsp vegetable oil

• 2 bay leaves

• 1 clove garlic, minced

• ½ tsp salt

• 1 Tbsp vinegar (or lemon juice)

• 6 C rice, cooked in unsalted water

• 1 jar (4 oz) sliced pimento, drained

• 1 lemon, cut into wedges

Directions

• 1

  Pick through beans to remove bad beans. Soak beans overnight in cold water. Drain and rinse.

• 2

  In a large soup pot or dutch oven, stir together the beans, water, green pepper, onion, vegetable oil, bay leaves, garlic, and salt. Bring to a boil, cover, and boil for 1 hour.

• 3

  Reduce heat and simmer, covered, for 3 to 4 hours, or until beans are very tender. Stir occasionally and add water if needed (if water level drops below the top of the beans).

• 4

  Remove about ⅔ of the beans and set aside. Use a spoon to mash the remaining beans against the side of the pot. Return the set-aside beans to the pot, stir, and heat through.

• 5

  Remove bay leaves and stir in vinegar or lemon juice when ready to serve.

• 6

  Serve over rice. Garnish with sliced pimento and lemon wedges.