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Title: Rice And Black Beans
Yield: 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.

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Contributor: 1,000 Vegetarian Recipes-Carol Gelles

Preparation Time: 0:00

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