Black Beans and Rice

Cookbook Category: Tex-Mex, Vegetable and Sides

1-1/4 cups dried black beans
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green pepper
5 or 6 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
3 cups water
1 6-ounce can tomato paste
3 cups cooked white or brown rice, hot (cooked according to package directions)
1/2 cup chopped tomato
1/4 cup chopped green onions
2 tablespoons sour cream
1 tablespoon chopped fresh cilantro

Sort and wash the beans; place in a Dutch oven. Cover beans with 2 inches of water; let soak 8 hours. Drain.

Heat a Dutch oven over medium-high heat. Add the olive oil, and sauté the onion, green pepper and garlic until tender, 2 to 3 minutes. Add the beans, salt, pepper, red pepper flakes, wine vinegar and water. Bring to a boil. Cover, reduce heat, and simmer mixture 1-1/2 hours or until beans are tender, stirring occasionally. Do not allow beans to dry out; add a little water if it becomes necessary.

Stir in the tomato paste, and cook an additional 15 minutes. Serve over rice. Garnish each serving with tomato, green onions, sour cream and cilantro, if desired. Makes 5 or 6 servings, depending upon appetites.