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Black Beans and Rice Recipe

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This recipe for Black Beans and Rice, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lacy Susman
Added: Wednesday, September 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 slices bacon
tsp. chili powder
cup chopped green pepper
tsp. dried thyme leaves
1 medium onion, chopped
1 cups black beans, soaked and cooked
16 oz. stewed tomatoes with juice
steamed rice (we like brown rice with this)


Directions:
Directions:
Begin cooking rice in a saucepan (2 parts water for 1 part rice; about 20 minutes for white rice, 45 minutes for brown rice). In a skillet, cook bacon over medium heat until crisp (8 to 10 minutes). Remove bacon and drippings from pan, leaving 1 Tablespoon pan drippings in pan. Crumble bacon; set aside. In same skillet, add green pepper and onion to drippings. Cook over medium heat, stirring constantly, until browned and crisply tender (2 to 3 minutes). Stir in crumbled bacon, beans, tomatoes, thyme, and chili powder. Continue cooking until sauce is thickened (10 to 15 minutes). Serve black bean mixture over rice.

Preparation Time:
Preparation Time:
20 minutes

 

 

 

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