Black Beans & Rice

Serving Size : 8
Ingredients

for prepare Black Beans & Rice

:

Amount	Measure	Ingredient - Preparation Method
2	cups	black beans
8	cups	cold water
2	stalks	Kombu (edible seaweed)
3	medium	onions - chopped
2	stalks	celery - chopped
1/4	cup	olive oil
1	clove	garlic - crushed
2		bay leaves
2	tablespoons	parsley
1/2	teaspoon	black pepper (to 2 teaspoons)
4	cups	warm cooked rice

Place beans in soup kettle with enough water to cover entirely. Soak overnight. Drain water off beans and fill kettle with 8 cups cold water, and Kombu. Cook beans on low heat about 1 hour. Saute garlic, onions, celery and parsley in oil and add to soup kettle along with all other ingredients. Continue cooking over low heat, 1 1/2 to 2 hours or until soft (about 2 1/2 to 3 hours in total). Add small amount of water if beans become too thick. Heat just until hot, adjust pepper to taste. Serve over rice. OPTIONAL: An excellent addition is shredded cheddar cheese or sour cream spooned on top with chopped raw onions.

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