Black Beans 'n' Rice (Stove-Top or Crock Pot)

Recipe by Sweet Diva MJ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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