1/2 cup chopped white or yellow onion
1/2 cup chopped red, yellow or green bell pepper (or all three for more color)
2 cloves minced garlic
2 tablespoons vegetable oil
3 cups chicken broth
2 cans black beans, rinsed and drained
2 ripe plum tomatoes (a tomato used for sauces and paste)
1 cup uncooked long grain white rice
1 teaspoon ground cumin
1 to 2 teaspoon chili powder
Chop the tomatoes, onion and bell peppers. Saute with garlic in oil in large, deep skillet over medium-high heat for 5 minutes or until vegetables are tender.
Add chicken broth, black beans and tomatoes to the vegetables. Reduce heat and simmer for 5 minutes stirring frequently.
Add rice, cumin, chili powder, salt and pepper to taste.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Recipe variations:
1 quart dry Navy Beans
1 large onion
1/4 cup molasses
1/2 teaspoon dry mustard
2 teaspoons salt
1/4 pound sliced salt pork
Soak the navy beans in cold (unsalted) water overnight.
Drain then cover with more (unsalted) water and cook gently for 2 hours.
Important: Salt prevents the beans from getting soft so do not add salt until the beans are soft already.
Finely chop the onion. Add all ingredients to the beans, place in covered casserole dish and bake in a moderate oven (325 ° ) till done (up to 6 hours). Add more water if necessary. Uncover during last hours to brown.
Serve with fresh cornbread or biscuits and honey. Goes great with barbecue ribs and corn on the cob.
2 Cups mashed pinto beans
1 Cup cooked and drained chorizo
1/3 Cup chopped onion
1/4 Cup chopped cilantro
Monterey jack cheese, to garnish
Heat beans in skillet, add chorizo and blend well. Add onion and cilantro.
Heat thoroughly and sprinkle with shredded Monterey jack cheese.