Black Beans and Rice

• 1 lb dried black beans, rinsed
• 7 cups water
• 1 cup fully cooked lean ham, diced
• 5 garlic cloves, minced
• 1 14 teaspoons pepper
• 1 14 teaspoons cumin (I used only 1/2 tsp)
• 1 teaspoon salt (I omitted it)
• 1 bay leaf (I forgot)
• 12 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)
• 34 cup reduced-fat cheddar cheese, shredded
• 34 cup sweet red pepper, chopped
• 2 tablespoons jalapeno peppers, chopped

1. Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
2. Bring to a boil; boil for 2 minutes.
3. Remove from the heat; cover and let stand for 1 to 4 hours or until softened (I waited 4 hours).
4. Drain and rinse beans, discarding liquid.
5. Return beans to the pan.
6. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke if desired.
7. 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 an drice 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 (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.)
12. Serve over rice.
13. Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.

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

Taken from www.food.com/recipe/black-beans-and-rice-412935 (may not work)