FOR CHRISTMAS AND NEW YEAR HOLIDAY, (DECEMBER 21ST TILL JANUARY 4TH), WE HIGHLY RECOMMEND THAT YOU PLACE YOUR ORDER A MINIMUM OF TWO WEEKS PRIOR TO YOUR ARRIVAL DATE AS THIS IS OUR PEAK SEASON OF THE YEAR AND WE WILL REACH FULL CAPACITY VERY QUICKLY. For the rest of the time, please process your order a minimum of 3 days prior to your arrival date. You can now pay your order via ZELLE.

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.