Black Beans 'N' Rice (Stove-Top Or Crock Pot) - cooking recipe

Ingredients

1 lb dried black beans, rinsed
7 cups water
1 cup diced fully cooked lean ham
5 garlic cloves, minced
1 1/4 teaspoons pepper
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaf
1/2 teaspoon liquid smoke (optional)
4 cups chicken broth
2 cups uncooked long grain rice
1 tablespoon red wine vinegar
2 teaspoons olive oil
3/4 cup shredded reduced-fat cheddar cheese
3/4 cup chopped sweet red pepper
2 tablespoons chopped jalapeno peppers

Preparation

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.
Bring to a boil; for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain and rinse beans, discarding liquid.
Return to the pan.
Add 7 cups water, ham, garlic, pepper, cumin,.
salt, bay leaf and liquid smoke if desired. Bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Meanwhile, in a saucepan, bring broth and rice to a boil.
Reduce heat; cover and simmer for 20 minutes or until rice is tender.
Just before serving, discard bay leaf from bean mixture; add vinegar and oil.
Serve over rice.
Sprinkle each serving with 1 tablespoon cheese, 1 tablespoon red pepper and 1 teaspoon jalapenos.
Yield: 12 servings.
**NOTE**.
I always have water left in the beans; serve with a slotted spoon or drain beans and place over rice on a serving plate.