INGREDIENTS

  • 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 peppers
  • 2 tablespoons chopped jalapeno peppers

DIRECTIONS

  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.