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Black beans and rice
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| 1 lb. | dry black beans |
| 1 | bay leaf |
| 1 tsp. | oregano |
| 2 tsp. | salt |
| Pick over beans and rinse. Place the beans in pot with other ingredients and fill with water to cover beans by 1/2 inch. Bring to boil and then simmer, covered for approx. 1 1/2 hours or until beans are soft. Make sure to monitor water level and add water to maintain the 1 1/2 inch of water. When done set aside. | |
| 4 cups | prepared black beans |
| 2 Tbs. + 4 tsp. | olive oil |
| 2 cups | rice |
| 4 cups | chicken broth |
| 2 medium | onions chopped |
| 4 cloves | garlic minced |
| 2 | jalapeño chopped |
| 2 tsp. | cumin |
| 1 tsp. | oregano |
| Salt to taste | |
In sauce pan heat oil and cook rice until it begins to brown. Add broth and bring to boil. Lower heat and simmer for 20 minutes covered.
Use remaining 4 tsp. of oil in pan and cook onion until it starts to brown. Add garlic, chile, cumin, and oregano. Cook approx. 2 minutes. Add cooked rice and 1 cup of broth from beans. ( add more bean broth to adjust if dry). Cook about 5 minutes to heat through.
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