Best Southern Black Beans & Rice
Best Southern Black Beans and Rice recipe
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
dried |
|
| ¾ | cup | olive oil |
|
| 1 |
onions
chopped |
*
|
|
| 1 | clove |
garlic
mashed |
|
| 1 |
green bell peppers
coarsely chopped |
*
|
|
| 2 | bay leaves |
*
|
|
| salt |
*
|
||
| 1 | teaspoon | oregano |
|
|
scallions, spring or green onions
chopped |
*
|
||
| ¼ | teaspoon | cumin |
|
| ¼ | cup |
white wine vinegar
plus 2 tablespoons |
|
| ½ | teaspoon |
red hot pepper sauce
or more to taste |
|
| 1 | teaspoon | honey |
|
|
rice, cooked
hot |
*
|
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.
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