Black Beans & Rice
| 8 OZ DRY BLACK BEANS | 1TSP CUMIN |
| 4 CUPS OF WATER | 1/2 TSP SALT |
| 2 TBS BUTTER | 1/2 TSP WHITE PEPPER |
| 1 CARROT, DICED | OR BLACK PEPPER |
| 1 MEDIUM ONION, DICED | |
|
* BE SURE BEFORE SOAKING THE BLACK BEANS, THAT THEY ARE SORTED. THIS IS DONE BY SPREADING THEM ON A FLAT SURFACE AND PICKING OUT ANY UNDESIRABLE OBJECTS. * SOAK THE BEANS IN 4 CUPS OF WATER OVERNIGHT. * DRAIN THE WATER FROM THE BEANS AND PLACE THEM IN 4 CUPS OF FRESH WATER IN A MEDIUM STOCKPOT AND BRING THEM TO A BOIL. * MEANWHILE, IN A SAUCEPAN OVER MEDIUM HEAT, SAUTÉ THE CARROTS AND ONIONS UNTIL THE ONIONS BECOME TRANSLUCENT. * ADD THE SPICES TO THE CARROTS AND ONIONS AND SAUTÉ FOR 1 MINUTE. * ADD THIS MIXTURE TO THE BLACK BEANS AND REDUCE THE HEAT UNTIL THE BLACK BEANS MAINTAIN A SLOW BOIL. * COOK FOR 1 TO 2 HOURS OR UNTIL THE LIQUID IN THE BEANS BECOMES A THICK SAUCE. ** SERVE OVER RICE WITH A DOSE OF YOUR FAVORITE HOT SAUCE, OR SOUR CREAM.
|
|