Black Beans and Rice

By MaryGladys

Ingredients

• 1 1/2 lb dried black turtle beans
• 1 large bell pepper, diced
• 1 hot pepper (optional)
• tabasco (optional)
• 4 onions, diced
• 6 cloves garlic, chopped
• 3/4 cup celery, diced
• 1/4 cup parsley, chopped
• 2 tbs oregano, chopped
• 2 tbs basil, chopped
• 2 bay leaves
• pinch ground cloves
• 1/2 tsp ground cumin
• 4 beef boullion cubes
• 1 lb lean bulk pork sausage
• 1 lb pork, boneless cubed
• 1 lb stew beef chunks
• 1/2 lb ham, smoked (1/2" cubes)
• 1 1/2 lb smoked link sausage cut into 1" to 2" lengths
• salt to taste
• pepper to taste
• 2 tbs vinegar

Details

Servings 1

Preparation

Step 1

Beans

Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large Slow cooker.

Meats

First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately, taste after cooking several hours and add more if needed.

Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes. Cover and cook on Slow cooker high for three hours then turn to low for at least six hours.

Serve beans and meat over rice. Serve in a soup bowl and top with fresh chopped onion.