Black Beans and Yellow Rice

Everyone loves this recipe and continues to make it long after they have had it at my house. It is my son’s favorite “beans and rice” recipe and the longer it sits, the better it gets. I like to make it early in the morning and let it sit on the stove all day. We get more than 2 dinners out of it, so have some folks over, share some with a friend, or freeze some for a night when you don’t think you have anything for dinner!

Black Beans and Yellow Rice

3 (15-ounce) cans, black beans, drained and rinsed

1 large onion, chopped

1 medium-size green pepper, chopped

2 cloves garlic, minced

1/4 cup olive oil

1 (14.5 ounce) can Cajun (or Mexican or plain)-style stewed tomatoes, undrained and chopped

1 (8-ounce) can tomato sauce

1  1/2 cups water

1 teaspoon sugar

1 tablespoon red wine vinegar

1/2 teaspoon salt

1 teaspoon pepper

Hot cooked yellow rice

Shredded cheddar cheese, if desired

Chopped green onions, if desired

Sour cream, if desired

 

Rinse beans; drain well, and set aside.

Saute onion, green pepper, and garlic in olive oil in a Dutch oven until vegetables are tender. Add beans, stewed tomatoes, water, tomato sauce, vinegar, sugar, pepper, and salt; bring mixture to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and simmer an additional 20-30 minutes stirring occasionally.

Serve beans over hot cooked yellow rice. Top each serving with cheese, green onions, and/or sour cream. Can also be served in a warm tortilla!

 
(Adapted from The Ultimate Southern Living Cookbook, 1999)

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