How To make Southern Black Beans and Rice Page 103
1 lb Dried black beans
3/4 c Olive oil
1 Onion, chopped
1 Clove garlic, mashed
1 Green pepper, chop coarsely
2 Bay leaves
Salt 1 t Oregano
Chopped green onions 1/4 ts Cumin
2 tb Plus 1/4 cup wine vinegar
1/2 ts To 1 ts hot pepper sauce
1 t Honey
Hot cooked rice
Cook beans according to basic directions (see Navy Bean Soup). Drain, reserving 1/2 cup bean broth. Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and bay leaves until onion is lightly browned. Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer until onion and pepper are soft. Shortly before serving, add drained beans, hot pepper sauce, honey, and salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors to blend. Serve over rice topped with some green onions. Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in a covered jar. Shake well and spoon a little over each serving. Serves 6 to 8. (Cookbook author likes to serve lightly cooked carrots and a fruit salad with this recipe.) Source: Bean Banquets (641.6G Exton)
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Through her award-winning Savannah restaurant, The Grey, Chef Mashama Bailey has brought worldwide acclaim to the rich, layered traditions of Southern cooking. Now the James Beard Award–winning chef is showing you traditional and reimagined techniques and recipes for nutritious, flavorful Southern dishes. From pork shank and collard greens to succotash, gumbo, and grits, explore a world of history, texture, and taste.
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INGREDIENTS:
- 1 Can of 4 Bean Mix
- 4 Large Carrots
- Bell Peppers
- Green Beans (As needed)
- 1 Onion
- 1/2 Tbsp Garlic
- 1 Beef Stock Cube
- 1 Tbsp Mild Curry
- 1 Tbsp Paprika
- 3 Tbsp Sweet Chilli Sauce ( Or as needed)
- 3 Tbsp Tomato Sauce
- 2 Tbsp Worcestershire Sauce