Best Southern Black Beans & Rice

Directions

Cook beans according to basic directions.

Drain, reserving ½ cup bean broth.

Heat ¼ cup of the olive oil and sauté 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 ½ cup olive oil with ¼ cup wine vinegar and a pinch of salt in a covered jar.

Shake well and spoon a little over each serving.