Friday, December 10, 2004

Spicy Black Beans and Rice

If you would prefer, you may substitute pinto beans or red beans for the black beans, they are all good in this recipe. I always serve this with a bottle of Louisiana Hot Sauce or Tabasco Hot Sauce. They add a nice piquant zip to this dish.

* Exported from MasterCook *


Recipe By : Gourmet / March 1998
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black beans -- soaked in cold water, overnight
1 ham hock (I prefer to use a ham bone)
2 large garlic cloves -- minced
1 bay leaf
1 1/2 teaspoons dried oregano -- crumbled
3 cups coarsely chopped onion
2 green bell peppers -- chopped
1/2 teaspoon dried hot red pepper flakes -- or to taste
1 tablespoon chili powder
1-28-ounce can Italian tomatoes -- drained and chopped
1/3 cup chopped fresh cilantro -- or to taste
1 tablespoon red-wine vinegar
-cooked rice as an accompaniment
-chopped red onion as an accompaniment
-chopped fresh cilantro as an accomaniment

In a kettle combine the beans, the ham hock or ham bone, the garlic, the bay leaf, the origano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened. Discard the bay leaf, remove the ham from the mixture, and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice and top with onion and cilantro, as desired.

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