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Black Beans and Rice Recipe

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This recipe for Black Beans and Rice, by , is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Keri Young


1 lb. (500 g) bag of dry black beans
1 bunch cilantro, chopped
1 small onion, chopped
4 cloves fresh garlic, mashed and minced
bay leaf
2 T. olive oil
2 cubes chicken bouillon dissolved in 4 c. boiling water
1 tsp. cumin (lots more if you like it)
1 tsp. chili powder
salt and pepper to taste

cooked rice
sour cream
tortilla chips
shredded cheese

Place beans in crockpot and cover them with about 3 inches of water. Cook on high until soft (about 3-4 hours). Then, add the next five ingredients to a dutch oven and sauté just until the onions are translucent. Drain and rinse the beans. Add beans, water, soup base and seasonings to the pot. Simmer until thick and heated through. Serve over hot white rice along with sour cream, tortilla chips, cheese, salsa and guacamole. Yum.




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