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Catholic Recipe: Black Beans and Rice


  • 1/2 pound black beans
  • 1-1/2 quarts water
  • 1 large onion, finely chopped
  • 3 green peppers
  • 1 garlic clove
  • 1 tablespoon salt
  • 1 cup vegetable oil
  • 1 slice bacon
  • 1/4 pound ham bone
  • 3 bay leaves
  • 1/2 cup vinegar
  • 1 cup cooked rice
  • chopped onion
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Latin America

Also Called: Arroz con Frijoles


Soak beans in water overnight. Fry onion, green peppers, garlic lightly in oil in deep saucepan. Add all ingredients including water in which beans were soaked, except vinegar and rice. Cook over low heat until beans are tender and liquid is of a thick consistency. Add vinegar few minutes before serving. After rice is prepared and beans are tender, place portion of rice in bottom of large soup bowl. Pour portion of beans on top of rice. Garnish with raw chopped onion. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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