Black beans and rice

Recipe of the Week
 
Black beans and rice
 
Courtesy of
Tom Barth
 
 



You’ll find this recipe and over 400 more in Backwoods Home Cooking.
Click Here

Ingredients

1 lb. black beans, rinsed and sorted
2 Tbsp. margarine
2 onions, coarsely chopped
3-4 bay leaves
3 garlic cloves, minced
1/2 lb. diced turkey ham
2 10-3/4-oz. cans chicken stock
1 Tbsp. chili powder (or to taste)
1/2 tsp. cayenne pepper (or to taste)
2-3 cups cooked long grain brown rice

Method

Cover beans with cold water and boil 3 minutes, remove from heat, and let stand for 1 hour.

Drain beans. Heat margarine in a large heavy pot over medium heat. Add onion and bay leaves and cook until onions are soft. Add garlic and turkey ham and cook for 2-3 minutes more. Add chicken stock, black beans, chili powder and cayenne. Add water to cover mixture if necessary. Cover and simmer beans until tender but not mushy, approximately 2 hours. Stir occasionally.

When beans are cooked stir in brown rice and adjust seasonings and liquid, if necessary. Mixture should be very moist but not soupy. Serve with a green salad and warm tortillas or French bread.

Note: to prepare a nice light brown rice make sure you are using long grain brown rice. Use a ratio of slightly more than 1 part water to 1 part rice (e.g.; 11/8 cup of water to 1 cup of rice) Put rice and water in a heavy saucepan, bring to a boil, reduce heat to a very low simmer and cover with a tight-fitting lid. Cook rice for exactly 31 minutes. Do not remove lid during cooking! After removing rice from heat let set about 10 minutes. Remove cover and fluff rice with a fork.








Click here for more recipes


Have a recipe you’d like to share? Please send it via email to webmaster@backwoodshome.com. Contributed recipes may appear online or in the BHM newsletter.

Comments are closed.