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Spicy Black Beans and Rice Recipe

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

Added: Saturday, March 14, 2009


1 lb. dry black beans
1/4 c. olive oil
2 onions, chopped
2 bell peppers (red or green), chopped
4-5 cloves garlic, minced
1 1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cumin
2 tsp. chicken bouillon
1/4 c. white wine (or wine vinegar)
2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 tsp. Frank's Hot Sauce
White rice

Pick over beans to remove imperfect beans and any foreign matter. Rinse well in cold running water. In a pan, bring beans to a boil in 6-8 cups water. Boil over high heat for 3-4 min. Drain beans. Add 8 cups fresh water. In a skillet, saute onion and pepper over medium heat until onions are tender and translucent. Add garlic and oregano. Add remaining ingredients; mix well. Stir mixture into beans in saucepan. Bring to a boil, reduce heat to low. Simmer uncovered until beans are tender. Serve over steamed white rice while still hot.




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