I recently canned black beans with the help of my mother (since it was my first time with a pressure canner--I thought I'd enlist some experience!). My 26 lb. bag of dry black beans cost me just under $17. Unbelievably...I got the equivalent of 100 pints out of that bag! Can you say cheap?? So for one pint (a bit more than one can worth), the beans cost 17 cents!
Here's what you need:
2 cups long grain rice--cook to your preference. I use 2 tsp. bouillon and 4 cups water.
1 med. onion, chopped
1 large green or red pepper, chopped
2 medium cloves garlic, minced
2 15 oz. cans black beans--undrained
1 c. chicken broth
2 T red wine vinegar
2 bay leaves
1/2 tsp pepper
1/4 tsp. cumin
1/2 tsp salt
1/2 cup green onions, optional for garnish
Saute the onion, green/red pepper, and garlic in 2 T olive oil until vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and salt.
Cover and bring to a boil. Reduce heat and let simmer for 10 minutes. ( I actually don't cover mine at all...I let some of the liquid boil off while it simmers.)
Remove the bay leaves. Serve over rice, topped with green onions.
Super easy and a quick inexpensive thing to throw together! We will be having this at least every other week now. It's a great way to stretch the food budget since I've already got the canned beans!!