BLACK BEANS AND RICE

        1-¼ cup dried black beans         ¼ tsp tabasco sauce
        1 large onion, minced             1 bay leaf
        2 cloves garlic                   1 tsp salt
        1 red bell pepper, chopped        ¼ cup vegetable oil
        1 jalapeño, chopped               ¼ lb chopped ham
        1 carrot, sliced                  4 cups hot cooked rice
        2 whole cloves                    

Rinse the beans and place in a 3-quart saucepan or Dutch oven. Cover with one quart of water and let stand overnight. Do not drain. Add the onion (reserving 2 tbsp for the ham), garlic, peppers, carrot, cloves, tabasco, bay leaf, and salt. Bring to a boil and then simmer about an hour, until beans are tender.

Heat the oil in a skillet. Add the reserved onion and chopped ham and sauté until lightly browned. Serve beans over rice and garnish with ham.

Adapted from the “Southern Living Vegetables Cookbook” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!