SHERRIED BLACK BEANS AND RICE

SHERRIED BLACK BEANS AND RICE image

Yield 6 servings

Number Of Ingredients 23

2 cups dried black beans
2 cups large-diced oinions (1 medium onion)
1 cup seeded and large-diced green pepper (1 medium pepper)
1/2 cup large-diced clery (1 large rib)
2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 teasoons minced garlic (1 to 2 large cloves)
2 teaspoons dried thyme
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne (depending on your outlook on life)
1 tabelspoon chopped fresh cilantro
1/4 cup sherry (dry to medium dry)
1 tablesoon miso (red or brown)
1 tablespoon freshly squeezed lime juice
*Accompaniment
8 cups hot cooked brown rice
*Garnish
1 cup large-diced fresh tomatoes (1 medium)
1/2 to 2/3 cup sour cream
6 lime wedges
6 avocado wedges
1/2 cup thinly sliced green onions (8 medium)

Steps:

1. Wash and soak beans in 5 cups water overnight. 2. Drain beans, place in large pot, and add 6 cups water. Add onions, peppers, celer;y, salt, pepper, bay leaf, garlic, thyme, oregano, and cayenne. Bring to a boil over high heat and allow to cook for10 minutes. Reduce heat to low, cover, and simmer gently until beans are tender and almost mushy (2 1/2 to 3 hours, depending upon age of beans). Remove and discard bay leaf, using a wooden spoon, beat beans briefly to mash them slightly. 3. Stir in cilantro, cherry, miso, and lime juice and cook briefly, just to heat through. 4. Line a large serving bowl with hot rice and ladle beans into center. Garnish with chopped tomatoes, sour cream, lime wedges, avocado, and green onions. Serve at once.