Bon Appetit/July 2002

Black Beans and Rice
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound dried black beans 8 cups water 2/3 cup olive oil
2 medium onions, chopped 4 large garlic cloves, minced 2 tablespoons dry white wine
2 tablespoons white distilled vinegar 1 tablespoon dried oregano 2 teaspoons salt
1 teaspoon ground black pepper 1 large bay leaf RICE: 4-1/2 cups water
1 pound long-grain white rice 1 tablespoon fresh lemon juice 1/2 teaspoon salt
additional bay leaves lemon slices



1 FOR BEANS: Place beans in bowl. Add water ro cover by 3 inches. Soak overnight.
2 Drain beans; place in large pot. Add 8 cups fresh water. Bring to boil. Reduce heat; simmer until beans are almost tender, about 50 minutes.
3 Meanwhile, heat oil in large skillet over medium-high heat. Add onions, bell pepper, and garlic. Saute until beginning to brown, about 10 minutes. Remove 1 cup beans from pot; drain. Add to skillet with vegetables. Using back of fork, mash vegetables and beans to coarse paste.
4 Stir paste into pot of beans. Mix in wine, vinegar, oregano, salt, pepper, and 1 bay leaf. Reduce heat to medium; simmer until beans are tender and mixture is thick, stirring often, about 20 minutes.
5 MEANWHILE, PREPARE RICE: Mix first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring often. Reduce heat to medium-low. Cover; simmer until rice is tender and liquid is absorbed, about 18 minutes.
6 Spoon beans into center of lare bowl. Surround with rice. Garnish with additional bay leaves and lemon slices.

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