Black Beans with Rice

Ingredients:

• 1 lb dry black beans
• 7 C water
• 1 medium green pepper, coarsely chopped
• 1-1/2 C chopped onion
• 1 Tbsp vegetable oil
• 2 bay leaves
• 1 clove garlic, minced
• 1/2 tsp salt
• 1 Tbsp vinegar (or lemon juice)
• 6 C rice, cooked in unsalted water
• 1 jar (4 oz) sliced pimento, drained
• 1 lemon cut into wedges

Directions:

1. Pick through beans to remove bad beans.
2. Soak beans overnight in cold water.
3. Drain and rinse.
4. In large soup pot or dutch oven stir together beans, water, green pepper, onion, oil, bay leaves, garlic, and salt.
5. Cover and boil 1 hour.
6. Reduce heat and simmer, covered, 3-4 hours or until beans are very tender.
7. Stir occasionally and add water if needed.
8. Remove about 1/3 of the beans, mash and return to pot.
9. Stir and heat through.
10. Remove bay leaves and stir in vinegar or lemon juice when ready to serve.
11. Serve over rice.
12. Garnish with sliced pimento and lemon wedges.

Yield: 6 servings--Serving Size: 8 oz

Egg and Cheese Stack

Ingredients:

• 6 eggs, beaten
• 6 Flour Tortillas
• 1 cup Mexican Style Shredded Cheese
• 2 tomatoes, thinly sliced
• ½ cup Mozzarella cheese shredded

Directions:

1. Preheat oven to 375°F.
2. Pour eggs into nonstick skillet sprayed with cooking spray.
3. Cook on medium heat 5 min. or until set, stirring occasionally.
4. Remove from heat.
   Place 2 tortillas, overlapping, on bottom of 9-inch pie plate.
5. Top with 1/2 of the eggs and 1/3 each of the cheese and tomato.
6. Repeat layers once.
7. Top with remaining cheese and tomato slices.
8. Bake 10 min. or until heated through and cheese is melted.

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