Black Beans and Rice

So many people here in South Florida make wonderful black beans and rice and it is a staple at most get-togethers.  I found this recipe on www.allrecipes.com and the boys said mine tasted just like the dish made by our friend's Portuguese grandmother.

1 pound black beans, washed
7 cups water
1 cup diced fully cooked lean ham
5 cloves garlic, 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 or cider vinegar
2 teaspoons olive or canola oil
3/4 cup shredded cheddar cheese
3/4 cup chopped sweet red pepper
1/4 cup chopped onion
2 tablespoons chopped jalapeno peppers

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 beans to 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 (mine took 2 1/2 hours).

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.  Take 1 cup of cooked beans and process them in blender or food processor.  Add the mashed up beans back to the soup and stir to thicken it a bit.  Add vinegar and oil.  Serve over rice.

Sprinkle each serving with a little cheese, some red pepper, onions and/or some jalapenos.  You could also add some chopped fresh cilantro or parsley.