Title: Southern Black Beans and Rice
Categories: Main dish, Vegetables
Yield: 6 Servings

1 lb Dried black beans
3/4 c Olive oil
1 Onion, chopped
1 Clove garlic, mashed
1 Green pepper, chop coarsely
2 Bay leaves
Salt
1 ts Oregano
Chopped green onions
1/4 ts Cumin
2 tb Plus 1/4 cup wine vinegar
1/2 ts To 1 ts hot pepper sauce
1 ts Honey
Hot cooked rice

Cook beans according to basic directions (see Navy Bean Soup). Drain,
reserving 1/2 cup bean broth.

Heat 1/4 cup of the olive oil and saute onion, garlic, green pepper, and
bay leaves until onion is lightly browned.

Add oregano, cumin, 2 tbl of the vinegar, and reserved bean broth. Simmer
until onion and pepper are soft.

Shortly before serving, add drained beans, hot pepper sauce, honey, and
salt. Bring to a boil, reduce heat, and simmer 10 minutes to allow flavors
to blend.

Serve over rice topped with some green onions.

Combine 1/2 cup olive oil with 1/4 cup wine vinegar and a pinch of salt in
a covered jar. Shake well and spoon a little over each serving. Serves 6
to 8.

(Cookbook author likes to serve lightly cooked carrots and a fruit salad
with this recipe.)

Source: Bean Banquets (641.6G Exton)