Black Beans with Rice

From the Kitchen of Mayra Diaz Ballard of Mayfield, KY


  • 1 Lb. Black Beans

  • 2 Tbsp. Olive Oil

  • 1 Medium Ripe Tomato, Chopped

  • ½ Medium Onion, Chopped

  • 1 Bay Leaf

  • ½ Medium Green Pepper, Chopped

  • 1 Garlic Clove, Crushed

  • ½ Cup Olive Oil

  • ½ Medium Onion, Chopped

  • ½ Medium Green Pepper, Chopped

  • 1 Garlic Clove, Minced

  • 1 Tsp. Oregano, Crushed

  • ¼ Tsp. Cumin

  • 2 Tbsp. Wine Vinegar

  • 1 Tbsp. Salt


  Step 1: Wash beans and discard imperfect ones. Soak overnight in a covered 3-4 quart pot with water 2 inches above beans. Next day, add above ingredients to beans and, if necessary, add additional water so liquid is 1 inch above beans. Bring to a boil, then lower heat to moderate. Cover pot and cook for about 1 hour or until beans are tender.

Step 2: In a skillet, heat oil and saute onions and green peppers until transparent. Add garlic, oregano, cumin, wine vinegar and salt. Stir to mix well. Cook 2 minutes and add to beans. Cook beans for anouther 30-45 minutes on low heat to make sure beans are tender.

Serve over hot, cooked white rice, adding chopped onions as a garnish. You can omit the rice and serve as black bean soup.