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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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One serving (1 cup bean mixture with 1/2 cup rice). Ingredients:
1 lb dried black beans, rinsed |
7 cups water |
1 cup fully cooked lean ham, diced |
5 garlic cloves, minced |
1 1/4 teaspoons pepper |
1 1/4 teaspoons cumin (i used only 1/2 tsp) |
1 teaspoon salt (i omitted it) |
1 bay leaf (i forgot) |
1/2 teaspoon liquid smoke (i used it cause i like the taste it gives) (optional) |
4 cups chicken broth (i used reduced sodium and fat) |
2 cups uncooked long grain rice |
1 tablespoon red wine vinegar (i omitted it) |
2 teaspoons olive oil (i omitted it) |
3/4 cup reduced-fat cheddar cheese, shredded |
3/4 cup sweet red pepper, chopped |
2 tablespoons jalapeno peppers, chopped |
Directions:
1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until softened (I waited 4 hours). Drain and rinse beans, discarding liquid.
2. Return beans to the pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender.
3. Meanwhile, in a saucepan, bring broth an drice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, discard bay leaf from bean mixture; add vinegar and oil (I don't know if it's supposed to be that way, but I had a lot of liquid and didn't see why I would add vinegar and oil.) Serve over rice. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
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