Beans:
2 cups dried black beans
6 cups water
2 large garlic cloves
1 onion, studded with 8 cloves
2 onions, chopped
1 1arge green pepper, chopped
1 teaspoon salt
4 cups cooked brown rice
Place beans and water in large pot. Add 2 whole garlic cloves and 1 whole onion, studded with 8 whole cloves. (Make a small hole for each clove in the side of the onion with a toothpick, then push the stem end into the hole.) Cook over low heat about 2 hours. Remove the garlic and the whole onion. Add chopped onions and green pepper. Cook an additional hour until beans are tender.
Marinated Tomatoes:
6 tomatoes, chopped
1 bunch green onions, chopped
1/2 onion, chopped
1 clove garlic, crushed
3 Tablespoons wine vinegar
4-5 dashes Tabasco sauce
Combine all ingredients. Refrigerate until ready to serve, at least 1 hour. Serve the beans over brown rice, with some of the marinated tomatoes on top. Serves 8.
The McDougall Plan, John A McDougall, MD, and Mary A. McDougal1, L.P.N., (Piscataway, NJ: New Century Publishers, 1983).