Black Beans & Rice Recipe

• 2 c. black beans
• 8 c. cool water
• 2 stalks Kombu (edible seaweed)
• 3 med. onions, minced
• 2 stalks celery, minced
• 1/4 c. extra virgin olive oil
• 1 garlic clove, crushed
• 2 bay leaves
• 2 tbsp. parsley
• 1 smoked turkey drumstick
• 1/2 teaspoon to 2 teaspoon black pepper
• 4 c. hot cooked rice

1. Place beans in soup kettle with sufficient water to cover entirely.
2. Soak overnight.
3. Drain water off beans and fill kettle with 8 c. cool water, turkey drumstick and Kombu.
4. Cook beans on low heat about 1 hour.
5. Saute/fry garlic, onions, celery and parsley in oil and add in to soup kettle along with all remaining ingredients.
6. Continue cooking over low heat, 1 1/2 to 2 hrs or possibly till soft (about 2 1/2 to 3 hrs in total).
7. Add in small amount of water if beans become too thick.
8. Remove turkey drumstick from kettle and cut meat away from bone and dice into small pcs.
9. Return meat to kettle.
10. Heat just till warm, adjust pepper to taste.
11. Serve over rice.
12. OPTIONAL: An excellent addition is shredded cheddar cheese or possibly lowfat sour cream spooned on top with minced raw onions.
13. Serves 8.

black beans, water, stalks kombu, onions, stalks celery, extra virgin olive oil, garlic, bay leaves, parsley, turkey, black pepper, hot cooked rice

Taken from cookeatshare.com/recipes/black-beans-rice-15278 (may not work)