| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
ts |
Honey |
|
|
Hot cooked rice |
INSTRUCTIONS
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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