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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Traditional Black Beans and Rice Recipe

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This recipe for Traditional Black Beans and Rice is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
3/4 cup onion, chopped fine
1/2 green pepper, chopped fine
1 cup tomatoes, diced
1 can black beans, drain and reserve juice
1/2 tsp. thyme
1 tsp. garlic salt (you may substitute 1 clove fresh, minced garlic and 1 tsp. salt.)
3 T cider vinegar
1/2 tsp. hot pepper sauce
2 cups cooked rice
lime wedges or sliced mango. Cilantro is also good on it.
Directions:
Directions:
In large skillet, heat olive oil, cook onion and green pepper until tender, stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes, add vinegar, pepper sauce, and reserved juice, continue to cook 5 minutes. Serve over rice. Garnish with lime wedge or sliced mango (optional)
Personal Notes:
Personal Notes:
This recipe doubles nicely and freezes well.

 

 

 

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