Black Beans and Rice

A friend of mine who now lives in the Huston area was visiting my family (and hers) in Michigan this summer. She was talking with my sister and said she likes reading my blog but would like to see more gluten free, dairy free recipes. I do have several recipes already that are gluten free, and even dairy free (or easily made dairy free), but I have not labeled as such. I am not that well informed on where you can get gluten except wheat. So with that I believe this could well be a gluten free/dairy free recipe. So here's one for you Kelly!

When I make my black beans I never use a recipe, so I think that's why it took me so long to post them. My daughter loves black beans and would eat black bean soup every other day if she could. The soup is another one I don't really make by a recipe. I do always have black beans on hand whether it's organic canned or organic dry beans. I just bought a pressure cooker so now I can make dried beans fairly quick!

Anyway I tend to make them more the Cuban style black beans, because that is what we are used to around here. Cuban style black beans also work well for my husband (who doesn't like it as spicy as I do) Cuban style doesn't add a lot of heat.

I will do my best to write the recipe for you...I could of sworn that I wrote it down the last time I made these...now where is it? You know I will come across it after I have already posted this!

Black Beans and Rice

ingredients:
2 cans of organic black beans (or 3 cups cooked from dried)
2 tablespoons oil (for sauteing the onions and garlic)
1 onion chopped
3 cloves garlic smashed then chopped
2-3 bay leaves
1 teaspoon cumin
1 teaspoon oregano (I used Mexican oregano)
1 tablespoon pomegranate molasses (I used this instead of sugar)
1 tablespoon red wine vinegar (or apple cider vinegar)
1/4 cup red wine (optional) or sherry
water with the cooked dried beans or you can add some broth with the rinsed canned beans
salt and pepper to taste when beans are cooked


directions:
If using dried beans wash and pick through 2 or 3 cups and soak them overnight in 6 cups of water, drain. In a 6 quart pot add water and beans and a little olive oil to keep in from foaming (like you would in a pressure cooker). Cook beans for 1 hour.

In a large enough pot or Dutch oven add some oil and saute the onions with a little salt to draw out the sugar (some like green peppers, but my husband doesn't so I skip them) until tender, add the garlic cook just until fragrant (we don't want to burn the garlic. Add the cumin, oregano, stir cooking for a minute. Add the beans with the water they were cooked in (or if using canned rinse well and add a little water or broth) bay leaves, vinegar, pomegranate molasses, wine or sherry. Sometimes I will add some recaito - cilantro cooking base if I have an open jar in the fridge. Cover and cook for 20 - 30 minutes stirring occasionally, and you can adjust the liquid to your preference. Salt and pepper to taste...remove bay leaves.

Serve it over rice, like my cilantro rice . Garnish with some toppings of choice, like diced tomatoes, onions, or a slice of lime, fresh cilantro, crumbled cheese, or like my daughter does she tops it with...you guessed it...sour cream.

If you have any questions feel free to ask, I hope it was clear enough. Or if you have any additions that you like to use in your beans and rice, please share!