Black Beans 'n' Rice (Stove-Top or Crock Pot)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 1 lb 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
directions
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
- 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.
- **NOTE**.
- I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.
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RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)