| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Veg06 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Dry black beans |
| 4 |
c |
Water; divided |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Chopped onions |
| 1/3 |
c |
Chopped green bell peppers |
| 4 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground oregano |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Cooked white or brown rice |
INSTRUCTIONS
1. Place the beans in a large bowl, add water to cover by 2 inches, and let
stand overnight.
2. In a 2-quart saucepan, heat the oil over medium-high heat. Add the
onions, bell peppers, and garlic; cook, stirring, until softened, about 3
minutes. Stir in the cumin until absorbed.
3. Add 3 1/2 cups of the water: bring to a boil. Add the drained beans,
oregano, and bay leaf. Return to a boil. Reduce heat and simmer, uncovered,
2 to 2 1/2 hours, or until beans are very soft and mixture is thick. {If
necessary, add the final 1/2 cup water during cooking time.} Stir in the
salt and pepper. Discard the bay leaf.
4. Serve over rice.
Recipe by: 1,000 Vegetarian Recipes-Carol Gelles
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