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Black Beans and Rice

Yields6 Servings

Black Beans and Rice

 1 lb dry black beans
 1 cup chopped onion
 1 tbsp butter or margarine
 1 beef bouillon cube
 1 lb ham shank with bone
 2 bay leaves
 ½ tsp dried thyme
 ½ tsp salt
 ¼ tsp dry pepper flakes
 1 cup chopped green pepper
  cup dark rum (optional)
 1 cup sour cream (optional)
 3 cups cooked rice

Rinse and drain beans. Discard damaged beans and any foreign material.


Cover beans with 6 cups water and boil for two minutes. Cover pot; soak for one to four hours. Discard soaking water.


Cut meat from ham bone into 3 or 4 large pieces. Saute' onion in butter or margarine until soft and golden in a 4-quart pot. Add beans, 4 cups water, bouillon cube, ham shank bone and ham pieces, bay leaves, thyme, oregano, salt, and red pepper flakes; bring to boil


Reduce heat, cover pot, and simmer for 1 to 1-1/2 hours, or until beans are tender.


Discard bay leaves. Remove ham shank. Cut meat from bone and discard bone. Dice meat into bite-sized pieces and return to the pot.


Remove 1 cup beans from pot and mash with potato masher or fork. Return mashed beans to pot and stir to thicken.


Add diced meat, chopped green pepper and rum (if desired);cover and simmer 15 minutes.


Serve beans over rice. Top each serving with a dollop of sour cream (if desired).

Nutrition Facts

Servings 0

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