Black Beans 'N' Rice (Stove-Top Or Crock Pot)

• 1 lb dried black beans, rinsed
• 7 cups water
• 1 cup diced fully cooked lean ham
• 5 garlic cloves, minced
• 1 1/4 teaspoons pepper
• 1 1/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon liquid smoke (optional)
• 4 cups chicken broth
• 2 cups uncooked long grain rice
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 3/4 cup shredded reduced-fat cheddar cheese
• 3/4 cup chopped sweet red pepper
• 2 tablespoons chopped jalapeno peppers

1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
2. Bring to a boil; for 2 minutes.
3. Remove from the heat; cover and let stand for 1 hour.
4. Drain and rinse beans, discarding liquid.
5. Return to the pan.
6. Add 7 cups water, ham, garlic, pepper, cumin,.
7. salt, bay leaf and liquid smoke if desired. Bring to a boil.
8. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
9. Meanwhile, in a saucepan, bring broth and rice to a boil.
10. Reduce heat; cover and simmer for 20 minutes or until rice is tender.
11. Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
12. Serve over rice.
13. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
14. Yield: 12 servings.
15. **NOTE**.
16. I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.

black beans, water, fully cooked lean ham, garlic, pepper, ground cumin, salt, bay leaf, liquid smoke, chicken broth, long grain rice, red wine vinegar, olive oil, shredded reducedfat, sweet red pepper, jalapeno peppers

Taken from www.food.com/recipe/black-beans-n-rice-stove-top-or-crock-pot-273435 (may not work)