Black Beans and Rice

I sure make a lot of beans and rice around here.  Each time I try to make them a bit different by varying the type of beans and the spices.  Beans and rice are addictive.  You really miss them once you get used to eating them.

 For this recipe, I diced red and green peppers, 1 large sweet onion, a lot of garlic, some celery and sauteed it in a  bit of butter.  I added several bay leaves, 1 pound of soaked and drained black beans and enough chicken stock to cover it all. I missed a pic but add sliced sausage of your choice.  I like to use a smokey sausage like kielbasa or a good Spanish chorizo.  Do not use Mexican chorizo; they are two very different sausages.

 Now the important part, the seasoning.  I find too often than not, beans are under-seasoned. I add 3 T. cumin, s&p, 1 T. oregano and several pouches of Sazon Goya which can be found in the Latin section of your grocery store. I also add a few cubes of chicken bouillon.  Bring this to a boil then turn it down to a simmer and cover and let it cook for a couple hours, stirring occasionally until the beans soften.

Towards the end of the cooking time, make the rice.  Saute a small diced onion, a couple diced carrots, more garlic to taste and 2 stalks of celery in a few tablespoons of butter, then add rice, follow the package directions according to the amount you want to make.  Instead of using water, use chicken stock (homemade if available).  Using homemade chicken stock when making rice takes rice to a whole other level.  It is sublime. Bring it to a boil, lower to simmer and cover and cook for 20 minutes.  Remove from the heat and let it sit for 5 minutes.  Fluff it with a fork.

I like to ladle the beans into a soup bowl and then top them with rice.  You can mash some of the beans first to make a thicker, creamier bean dish.  Sprinkle with diced red onion.