Our family enjoys this flavorful dish that toasts each person on the inside while the cool winds blow.

We serve it with bright vegetables, on the side. Today, it was set out with lightly seasoned slivered carrots and green beans we put up this summer.

We like this dish adorned with a small bit of sour cream and crumbled hard-boiled egg.

It's a very attractive, inexpensive meal that can be prepared quickly in either a pressure cooker or all-day crock.

BLACK BEANS AND RICE

Ingredients:

3 cups dried black beans
5 cups water
2 pints chopped tomatoes (or tomato sauce)
3 tsp. ground cumin
2 cloves garlic
1 1/2 tsp. salt
3 bay leaves
1 large onion, chopped
1 1/2 cups chopped green pepper

hot cooked rice

Optional:
3-4 hard boiled eggs (chopped fine)
sour cream
minced onion
chopped tomato

Put all ingredients into crock (except rice and optionals) and cook on high for 5 hours or until beans are tender and sauce is thick OR put all ingredients (except rice and optionals) in pressure cooker and cook at 15# for 1 hour. When time is through, take off heat and let pressure go down naturally, to zero. Do not let steam escape through manual vent.

Serve beans over hot rice, and top with optional ingredients.

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