2 cups dried black beans, covered with water and
1/2 gallon water
1 teaspoon salt
1 bay leaf
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons garlic, minced
1 1/4 cups water
1/2 cup rice
2 tablespoons vegetable oil
1 1/2 cups onions, diced
1 cup diced green bell pepper
1 cup red pepper, diced
2 teaspoons minced garlic
1 cup dry white wine
1 cup chicken broth
1/4 teaspoon salt
2 dashes pepper
1/4 teaspoon crushed red pepper flakes
4 teaspoons ground cumin
1 cup golden raisins
1 cup blanched slivered almonds
4 cups grated Monterey Jack cheese (about 1 pound)
1/4 cup dry bread crumbs
Boil drained beans in 1/2 gallon water, skim off foam that
forms on top, then add salt and next 5 ingredients. Cook, covered,
for about 2 hours, until beans are soft and the liquid is thick.
Bring 1 1/4 cups water to boil in small sauce pan. Add rice and a
dash of salt, cover, and lower heat. Simmer about 20 minutes until
rice is soft and water is absorbed; set aside. Heat 2 tablespoons
oil in large saute pan. Add onions, peppers, and garlic. Saute
until peppers and onions are soft. When beans are done, add rice,
sauteed vegetables, and all other ingredients, except cheese and
bread crumbs. Cook and stir well on low heat about 8 to 10 minutes
or until mixture begins to thicken. Butter 13x10-inch casserole
dish. Cover bottom and sides of pan with cheese saving 3/4 cup for
top. Fill with bean mixture. Sprinkle reserved cheese and
breadcrumbs on top. Bake at 375 degrees for 30-35 minutes or until top is
crusty and beans are bubbly.
Yield: 6-8 servings.
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