Black Beans & Rice

• 1 bag Dried Black Beans, Washed And Soaked Overnight
• 2 Tablespoons Olive Oil
• 1 whole Medium Tomato - Quartered
• 1/2 whole Medium Green Pepper - Quartered
• 1/2 whole Medium Onion - Quartered
• 2 whole Garlic Cloves
• 1 whole Bay Leaf
• 1/2 cups Olive Oil
• 1/2 whole Medium Onion, Chopped
• 1/4 whole Medium Green Pepper, Chopped
• 1 whole Clove Garlic, Minced
• 1 teaspoon Oregano
• 1/2 teaspoons Cumin
• 1 Tablespoon Salt
• 3 Tablespoons Red Wine Vinegar
• 1/2 teaspoons Tabasco
• 1 cup White Rice
• 2 stalks Green Onion

1. Wash and soak beans overnight.
2. Drain, and add the next 6 ingredients.
3. Fill pot with water just to top of beans.
4. Simmer until beans are soft.
5. Remove quartered onion, pepper, tomato, and bay leaf, setting aside.
6. In a saute pan, saute the remaining onion, pepper, and garlic in 1/2 C olive oil.
7. Add oregano, cumin, and salt when onions begin to soften.
8. When onions are translucent and soft, add red wine vinegar, stirring thoroughly.
9. Add in Tabasco.
10. Stir into beans, adding more vinegar, Tabasco, or salt to taste.
11. At this point, the beans can be simmered over the stove for an hour or so.
12. Alternately, the beans can be cooked slowly in a crockpot for 4 to 6 hours.
13. Cook white rice according to package directions.
14. Serve beans over hot rice, garnishing with chopped green onions.
15. Sweet Italian sausage is also an excellent topping!

black beans, olive oil, green pepper, onion, garlic, bay leaf, olive oil, onion, green pepper, clove garlic, oregano, cumin, salt, red wine vinegar, tabasco, white rice, stalks green onion

Taken from tastykitchen.com/recipes/main-courses/black-beans-rice/ (may not work)