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BLACK BEANS AND RICE
1 Lb Black Beans, cleaned
1 Ea Small Onion, halved
2 Ea Cloves
2 Ea Bay Leaves
4 Cl Garlic, peeled
½ Ea Green Bell Pepper
1 tsp Ground Cumin
1 tsp Dry Oregano
2 Pkts Sazon
2 Tb Olive Oil
½ Ea Small Onion, minced
2 Cl Garlic, minced
½ Ea Green Bell Pepper, minced
3 Ea Scallions, minced
TT Salt and Pepper
6 C Cooked White Rice
Place the beans in a 4-quart saucepan and add cold water to cover the beans by three inches. Soak for at least three hours.
Stick the cloves into the onion and add them to the pot along with the bay leaves, garlic, green pepper, cumin, oregano and Sazon. Bring to a boil and reduce to a simmer. Simmer, covered, for 45 minutes.
Heat the olive oil in a skillet and add the onion, garlic, green pepper, scallion, salt and pepper. Cook over medium heat until the vegetables begin to brown around the edges.
After the beans have cooked for 45 minutes, remove the onion, cloves, bay leaves, garlic, and green pepper. Stir the sautéed the vegetables into the beans and return them to a simmer, uncovered. Simmer until the liquid reduces and the beans are soupy. Season with salt and pepper.
Serve the black beans in a bowl so diners can spoon them over their white rice.