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NO DELIVERY SERVICE WILL BE PROVIDED FROM SEPTEMBER 7TH TILL OCTOBER 25TH. REGULAR SERVICE WILL RESUME ON OCTOBER 26TH. SORRY FOR THE INCONVINIENCE IF YOU ARE TRAVELLING BETWEEN THOSE DATES.

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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