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Cuban Black Beans over Rice
From: mianbao

SERVES 4

  • 1 lb dried black beans
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped celery
  • 3/4 cup chopped red bell pepper
  • 3 tablespoons garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups cooked white rice

Soak beans overnight in water to cover by 4 inches.

Drain beans and simmer in a large saucepan in 6 cups water until almost tender.

Heat oil in a large skillet over medium heat.

Add onion, celery, bell pepper and garlic.

Saute until soft but not browned.

Add to undrained beans with remaining ingredients, except rice.

Simmer until beans are tender.

Remove bay leaf and Serve over warm rice.