BLACK BEANS AND RICE
1 lb. Black Beans, Dry
6 Small Onions
1 Clove Garlic
1 lb. Dry Brown Rice
A Drop of Sunflower Oil to Sauté
Bunch of Parsley
Cover beans with 6 Cups boiling water and
cook for 1 hour.
Chop peppers, onion, and garlic. Sauté in oil.
Combine with the beans. Continue cooking until beans
are tender and sauce thickens.
Cook rice with 4 Cups boiling water, or Vegetable Broth.
Simmer 40 minutes until all the liquid is absorbed.
Serve beans over rice.
Garnish with freshly chopped parsley.