"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Black Beans & Rice Recipe

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

Contributor:  
Contributor:  
Camille Simpson
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15.5 oz) black beans, undrained
1 T. Olive Oil
1 rounded tsp. recaito (I use Goya brand)
1/2 tsp. oregano
1/4 tsp. cumin
1 bay leaf
1 packet "Sazon Goya," without annatto/ sin achiote
1 T. cooking wine (or substitute)
1/2 tsp. white vinegar
1/2 tsp. brown sugar
"Adobo wth Pepper" to taste
1/4 c. water

Directions:
Directions:
1- In a 4 quart saucepan over medium heat, combine all ingredients.
2-Bring to a boil. Lower heat, and simmer uncovered until it reaches desired consistency (about 10 minutes). Discard bay leaf.
3-Serve with cooked rice

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I became addicted to black beans in Costa Rica. I love to stir the beans up with the rice and serve them with scrambled eggs and fresh pineapple-just like in Costa Rica. Some of the ingredients can probably only be found at an ethnic food market.

 

 

 

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