Black Beans and Rice (Frijoles Negros Caja)

This is easy, healthy, and delicious! The beans are great in quesadillas too! I love this meal because it is easy, inexpensive, and makes a lot of leftovers (freezes well too).

2 lbs. dry black beans
8 cups water
1-2 onions, diced
1/4 c. olive oil
1-2 green peppers, diced
12 cloves garlic, minced
3 bay leaves
1 TBS oregano
2 TBS salt
1 tsp baking soda (helps beans retain black color)
4 TBS balsamic vinegar (add just before serving)

-Rinse beans and check of any bad beans or rocks.
-Pour beans into crock-pot, and cover with 8 cups water. Add the rest of the ingredients EXCEPT the vinegar (vinegar prevents beans from softening). Cook on low 6 hours. Add balsamic vinegar. Serve over rice.
-Optional: Mash or blend 1/2 of the cooked beans (I usually do this). It will create a saucier, thicker dish.

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