Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Black beans & rice #1

Yield: 8 Servings

Ingredients:

• 1 lb Dried black beans
• 8 c Water
• 2 tb Olive oil
• 8 ea Ozs. slab bacon

Instructions:

rind -discarded cut into -1/4 cubes 1 lg Onion chopped 1 tb Minced garlic 1 ea Ripe large tomato coarsely -chopped 1 ts Ground cumin pn Of cayenne pepper 2 ea Bay leaves 8 c Defatted chicken broth 4 ea Ozs. chorizo sausages cut -into 1/2-inch -slices 1 ea Smoked ham hock (about 12 -ozs.) 1 tb (packed) dark brown sugar 2 c Cooked white rice (about -1/2 c. raw) 2 c Cooked white rice (about -1/2 c. raw) 1 tb Fresh lime juice 1 ea Pick through the beans -discarding any stones and rinse. Place the beans in a bowl cover with the water and soak overnight. Drain and rinse the beans. 2. Heat the oil in a large heavy pot over medium-low heat. Add the bacon and cook until the fat is rendered 3 to 4 min. Add the onion garlic and tomato. Cook another 10 minutes to wilt the vegetables. Add the cumin cayenne and bay leaves; stir to combine. 3. Add the beans broth chorizos ham hock and brown sugar. Bring to a boil reduce the heat and simmer; partially covered for 2 hours stirring occasionally. 4. Remove the ham hock and let stand until cool enough to handle. Shred any meat frm the bone and return the meat to the beans. 5. Before serving heat the beans through and stir in the cooked rice and lime juice. Serve in in shallow bowls. As this dish sets it tends to thicken so that you may have to add a bit more chicken broth before serving. Store covered in the refrigerator for up to 2 days. serves 8 BLACK BEANS AND RICE

Web Standards & Support: