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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Beans and Rice Recipe

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This recipe for Black Beans and Rice is from The Brown Family Cookbook, 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:  
2 T. corn oil
1 lg. onion finely chopped
1 c. each green and red bell peppers chopped
2 T. minced garlic
1 serrano chili seeded and minced (I use a mild canned chili instead)
1 T ground cumin
1 tsp. dried oregano
2 15oz. cans black beans
1 14 oz. can diced tomatoes
3 T. fresh orange juice
3 T. fresh lime juice
Dash hot pepper sauce to taste
Salt to taste
1 c. rice
2 c. water
1/3 tsp. salt
Directions:
Directions:
In a heavy bottom pot with lid, heat oil and saute onion, peppers, garlic, chili, cumin, and oregano for 8-10 minutes to soften well. Add beans, tomatoes and citrus juices and bring to boil. Reduce heat and simmer covered 12-15 minutes until well blended and thickened. Add salt and hot pepper sauce to taste. While beans are cooking combine rice, water and salt in a small sauce pan. Bring to boil. Reduce heat to simmer and cover. Cook until rice is tender about 15 to 20 minutes. Put a scoop of rice in shallow bowl and spoon beans over rice. Sprinkle with cilantro if wanted.

 

 

 

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