Monday, April 19, 2010
Black Beans and Rice...Mmmm!!!!
Black Beans and Rice
adapted from the MOMYS cookbook, courtesy of J. Wilson
I made this the other night and my family was so impressed! It's often a difficult thing to please eight people with the same meal, but even the baby enjoyed this one! The way I've written it out will serve 10-14 people so you may want to divide it or freeze half if you're not feeding that many!
*4 (15 oz.) cans black beans, drained
*2 cloves garlic, minced
*4 c. chicken broth (I used water and bouillon cubes...cheaper that way!)
*2-3 c. diced ham (buy a whole one, 98% fat free, at Walmart for about $7 and cut it up for lots of stuff!)
*1 tsp. dried oregano, 1-2 tsp. cumin powder
*2 TBS. red wine vinegar
*8 c. cooked rice
**This recipe also calls for 1 diced onion and 1 diced green pepper but I did not add these to ours.
In a large stock pot, saute onion and bell pepper (if using) in oil until tender. Add garlic and ham and saute a few minutes longer. If you are not using the onion and pepper, just mix all ingredients (make sure ham is pre-cooked) except rice in a large stock pot and cook 1-1.5 hours. Stir occasionally. This will thicken the longer you cook it--especially if you leave the lid off. I left the lid on for the first half hour and then took it off for the rest. Serve over rice or mix cooked rice in at the end. This is good with cornbread or other country bread.