Beans:
8 cups water
1 lb dried black beans, picked over, rinsed, and drained
1 jalapeno chilie, halved and seeded
2 medium onions, diced
5 garlic cloves, smashed
2 Tbsp red-wine vinegar
2 tsp salt
pepper to taste
Bring water, beans, jalapeno, onion, garlic and red-wine vinegar to a simmer in a medium pot. Cook, stirring occasionally, until beans are tender, at least 1 ½ hours--but usually more like 2-3 hours. When the beans are tender, Add the salt, and cook a little longer. If you need to add more water, do so in ¼ cupfuls at a time, although usually I have excess water and need to drain my beans a little bit.
Rice:
¼ cup olive oil
1 medium onion, finely chopped
1 garlic cloves, minced
2 cups brown rice
3 ½ cups water
2 tsp Salt
pepper to taste
Meanwhile, make the rice. Heat oil in a medium saucepan over medium high heat and cook onion and garlic until tender. Add 2 tsp salt, ¼ tsp of pepper, and rice. Cook until rice is slightly toasted, about 3 minutes. Add water and bring to a simmer. Reduce the heat to low and gently simmer with a cover until rice absorbs water, another 30 minutes. Remove from heat, let the rice stand and fluff with fork. Serve with beans.
Recipe Source: Amy Sonntagg
