"The belly rules the mind."--Spanish Proverb

Black Beans and Rice Recipe

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This recipe for Black Beans and Rice, by , is from The Graves Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lee & Carol Graves
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 POUND DRIED BLACK BEANS OR DRIED KIDNEY BEANS
1 CLOVE GARLIC, PRESSED
1 ½ SLICES HAM, QUARTER INCH THICK (TOTAL OF 2-3 CUPS)
1/4 TEASPOON CAYENNE
1 ONION, CHOPPED
1 CAN CHICKEN STOCK AND 2 CANS WATER
1/4 CUP CHOPPED CELERY
1 BAY LEAF
SALT AND PEPPER TO TASTE

Directions:
Directions:
Soak the beans in water overnight, or boil two minutes and let stand one hour. Drain.
Place beans, meat, vegetables and seasonings in 5 quart pot. Add enough chicken stock and water to cover.
Cover and simmer for 1 ½ hours or until beans are done.
Serve over rice

Personal Notes:
Personal Notes:
Adding Tabasco as a flavor enhancer really makes this concoction out of this world. This recipe came from Florida where we had a lot of this kind of dish at Cuban restaurants like Don Ramon’s in Stuart

 

 

 

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