Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
5 hours 15 minutes |
6 servings |
8 oz |
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.
|
|
_______________
Keep the Beat is a trademark of the U.S. Department of Health and Human Services.