Black Beans 'n Rice (TNT)

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Black Beans 'n Rice (TNT)

Post by pstarkoski on Wed Aug 05, 2009 1:34 am

I made up these black beans and rice and took them to a party at our neighbor's home this weekend....they were delicious! I made up a 10-oz. package of yellow rice instead of the chicken broth/regular rice that is in the recipe....I am making it for dinner again tonight because we hardly got a chance to have any at the party!!

Black Beans 'n' Rice

From Taste of Home
"A co-worker who was born in Cuba helped me perfect the recipe for this hearty dish," reports Helen Simms of Lyons, Michigan. "Now it's one of our family's favorites. It's also a great way to use up leftover holiday ham."

PREP 20 min.
COOK 90 min.
TOTAL 110 min.

1 pound dried black beans, rinsed

7 cups water

1 cup diced fully cooked lean ham

5 garlic cloves, minced

1-1/4 teaspoons pepper

1-1/4 teaspoons ground cumin

1 teaspoon salt

1 bay leaf

1/2 teaspoon liquid smoke, optional

4 cups chicken broth

2 cups uncooked long grain rice

1 tablespoon red wine vinegar

2 teaspoons olive oil

3/4 cup shredded reduced-fat cheddar cheese

3/4 cup chopped sweet red pepper

2 tablespoons chopped jalapeno peppers

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
Return to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Just before serving, discard bay leaf from bean mixture; add vinegar and oil. Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos. Yield: 12 servings.

Recipe source:


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