Kummelweck Rolls and Brazilian Beans; Mixed Cultural Food

Ha!  Look what The Blog Tech bought for me!  A Christmas sweatshirt.

As I am prepping for Thanksgiving, I'm trying to still cook for my family.  We've been having cold, damp weather which calls for comfort food.  I decided to make some Brazilian comfort food.  Beans and rice!

Ingredients

• 4 cups dry cannelloni beans
• 12 cups water or chicken stock. I used stock.
• 6 cloves garlic, peeled and minced
• 1  large onion,  chopped 
• 2 bay leaves
• 1 tablespoon sugar
• 1 teaspoon good quality chicken bouillon
• 1 diced pepper
• 2  ham hocks 
• 1 lb. smoked sausage, I used kielbasa
• Salt and pepper to taste

Soak the beans overnight and drain.  Throw them along with everything except the kielbasa into a crock pot.  Cook on high for 5 hours. Remove the ham hocks and discard. Turn the pot to low and add the sliced kielbasa.  Cook 2-3 hours longer.

Brazilian rice might just be my most favorite rice of all.
  

• 1 ¹⁄₂ tablespoons oil
• 1 cup jasmine rice
• 1 small onion, finely chopped
• 3 cloves garlic , finely chopped
• 1 teaspoon salt
• 2 cups boiling water

Directions

1. Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic.
2. Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt.
3. Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. 

It might not look like much but it is loaded with flavor!  Paired with the beans, it's a piece of heaven

And then, I am not sure how I got this idea, but I thought it would be good paired with kummelweck rolls. I like to mix cultures when I cook.

*A beef on weck (also known as beef on wick) is a sandwich found primarily in Western New York State (the environs of Buffalo. ^[1][2][3] It is made with roast beef on a kimmelweck roll. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and spread with horseradish.
The kimmelweck roll (sometimes spelled "kummelweck" or "kümmelweck"), topped with kosher salt and caraway seeds, gives the sandwich its name and a distinctive taste. Kümmel is the German word for caraway, and weck means "roll" in the south-western German dialects of the Saarland, Baden and Swabia areas (northern Germans generally say brötchen). However, the roll used for this American sandwich tends to be softer and fluffier than a standard German Kümmelbrötchen or Kümmelweck

I used to live in this area and I loved these rolls.

ingredients:

3-1/4 C. flour
1 C. water
2-1/4 tsp. rapid rise yeast
2 T. oil
1 Tsp. honey
3/4 tsp. salt

Mix and knead until you have a smooth ball of dough.  Place in an oiled bowl and cover with plastic wrap.  Let rise until doubled.

Cut the dough into 12 equal portions.  Shape into rolls, cover and let rise for 30 minutes.

Bake in a 425 degrees oven for approx. 18 minutes.

Cool on racks.

You can make an official 'beef on wick' or just use them to dip in your Brazilian beans!