Originally from Taste of Home magazine. I have a friend that requested this recipe months ago.....and I'm just now getting around to sharing it......oops!
I actually prepare these in my slow cooker. Just combine the ingredients (except for the red wine vinegar and 2 teaspoons olive oil) and let them cook all day on low. Add the vinegar and oil before serving. I double or triple the recipe and freeze them in 2 cup portions to use in recipes that call for a can of black beans. I haven't purchased canned black beans since finding this recipe. I also serve them sometimes with salsa, cheese and sour cream if I don't have the red pepper or jalepenos, as I always have salsa on hand. **PLEASE NOTE** Cooking time is based on original recipe instructions below and not on my slow cooker method."
1 lb dried black beans, rinsed
7 cups water
1 cup diced fully cooked lean ham (opt )
5 garlic cloves, minced
1 1/4 teaspoons pepper
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaves
1/2 teaspoon liquid smoke (opt ~ but highly recommended)
4 cups chicken broth
2 cups uncooked long grain rice (I use brown...or sometimes yellow)
1 tablespoon red wine vinegar
2 teaspoons olive oil
3/4 cup shredded reduced-fat cheddar cheese (opt)
3/4 cup chopped sweet red peppers (opt)
2 tablespoons chopped jalapeno peppers (opt)
Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
Bring to a boil; for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
- Drain and rinse beans, discarding liquid.
- Return to the pan.
- Add 7 cups water, ham, garlic, pepper, cumin,.
- salt, bay leaf and liquid smoke if desired. Bring to a boil.
- Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
- Meanwhile, in a saucepan, bring broth and rice to a boil.
- Reduce heat; cover and simmer for 20 minutes or until rice is tender.
- Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
- Serve over rice.
- Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
- Yield: 12 servings.
- I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.
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