• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Black Beans and Rice

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • 2 c Black beans
  • 8 c Cold water
  • 2 Stalks Kombu (edible
  • -seaweed)
  • 3 md Onions; chopped
  • 2 Stalks celery; chopped
  • 1/4 c Olive oil
  • 1 Clove garlic; crushed
  • 2 Bay leaves
  • 2 tb Parsley
  • 1/2 ts Black pepper (to 2
  • -teaspoons)
  • 4 c Warm cooked rice


Place beans in soup kettle with enough water to cover entirely. Soak
overnight. Drain water off beans and fill kettle with 8 cups cold water,
and Kombu. Cook beans on low heat about 1 hour. Saute garlic, onions,
celery and parsley in oil and add to soup kettle along with all other
ingredients. Continue cooking over low heat, 1 1/2 to 2 hours or until soft
(about 2 1/2 to 3 hours in total). Add small amount of water if beans
become too thick. Heat just until hot, adjust pepper to taste. Serve over
rice. OPTIONAL: An excellent addition is shredded cheddar cheese or sour
cream spooned on top with chopped raw onions.
NOTES : Posted by Scirocco on IChef 10-28-96

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