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Black Beans and Rice

8 OZ DRY BLACK BEANS
1TSP CUMIN
4 CUPS OF WATER
1/2 TSP SALT
2 TBS BUTTER
1/2 TSP WHITE PEPPER OR BLACK PEPPER
1 CARROT, DICED
1 MEDIUM ONION, DICED

* BE SURE BEFORE SOAKING THE BLACK BEANS, THAT THEY ARE SORTED. THIS IS DONE BY SPREADING THEM ON A FLAT SURFACE AND PICKING OUT ANY UNDESIRABLE OBJECTS.

* SOAK THE BEANS IN 4 CUPS OF WATER OVERNIGHT.

* DRAIN THE WATER FROM THE BEANS AND PLACE THEM IN 4 CUPS OF FRESH WATER IN A MEDIUM STOCKPOT AND BRING THEM TO A BOIL.

* MEANWHILE, IN A SAUCEPAN OVER MEDIUM HEAT, SAUTÉ THE CARROTS AND ONIONS UNTIL THE ONIONS BECOME TRANSLUCENT.

* ADD THE SPICES TO THE CARROTS AND ONIONS AND SAUTÉ FOR 1 MINUTE.

* ADD THIS MIXTURE TO THE BLACK BEANS AND REDUCE THE HEAT UNTIL THE BLACK BEANS MAINTAIN A SLOW BOIL.

* COOK FOR 1 TO 2 HOURS OR UNTIL THE LIQUID IN THE BEANS BECOMES A THICK SAUCE.

** SERVE OVER RICE WITH A DOSE OF YOUR FAVORITE HOT SAUCE, OR SOUR CREAM.

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