Spicy Black Beans And Rice

Serves: 3

Lilian Bahringer

1 January 1970

Based on User reviews:

38

Spice

55

Sweetness

49

Sourness

41 mins

Prep time (avg)

5.2

Difficulty

Ingredients:

2 large

Garlic Cloves (minced)

1

Bay Leaf

3 cups

Onion (coarsely chopped)

2

Green Bell Peppers (chopped)

1 tsp

Red Pepper Flake (dried hot, to taste)

1 tbsp

Chili Powder

1

Italian Tomatoes (a 28-ounce can, drained and chopped)

1 cup

Coriander (finely chopped fresh, to taste)

1

Wine Vinegar (red- to taste)

1

Cooked Rice (as an accompaniment)

1

Radish (chopped)

Directions:

1

In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the orégano, 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

2

Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened

3

Discard the bay leaf, remove the ham hock from the mixture, and chop the meat

4

Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion

5

6

Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened

7

Discard the bay leaf, remove the ham hock from the mixture, and chop the meat

8

Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion

9

To quick-soak dried beans: In a colander rinse the beans under cold water and discard any discolored ones

10

In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes

11

Remove the kettle from the heat and let the beans soak, covered, for 1 hour

12

In a colander rinse the beans under cold water and discard any discolored ones

13