Black Beans 'n' Rice (stove-top Or Crock Pot)

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 1 lb dried black beans, rinsed
• 7 cups water
• 1 cup diced fully cooked lean ham
• 5 garlic cloves, minced
• 1 1/4 teaspoons pepper
• 1 1/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 bay leaf
• 1/2 teaspoon liquid smoke (optional)
• 4 cups chicken broth
• 2 cups uncooked long grain rice
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 3/4 cup shredded reduced-fat cheddar cheese
• 3/4 cup chopped sweet red pepper
• 2 tablespoons chopped jalapeno peppers

Recipe

• 1 place beans in a dutch oven or soup kettle; add water to cover by 2 inches.
• 2 bring to a boil; for 2 minutes.
• 3 remove from the heat; cover and let stand for 1 hour.
• 4 drain and rinse beans, discarding liquid.
• 5 return to the pan.
• 6 add 7 cups water, ham, garlic, pepper, cumin,.
• 7 salt, bay leaf and liquid smoke if desired. bring to a boil.
• 8 reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
• 9 meanwhile, in a saucepan, bring broth and rice to a boil.
• 10 reduce heat; cover and simmer for 20 minutes or until rice is tender.
• 11 just before serving, discard bay leaf from bean mixture; add vinegar and oil.
• 12 serve over rice.
• 13 sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
• 14 yield: 12 servings.
• 15 **note**.
• 16 i always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.