Black beans & rice #1

Yield: 8 Servings

Measure Ingredient
1 pounds Dried black beans
8 cups Water
2 tablespoons Olive oil
8 eaches Ozs. slab bacon, rind discarded, cut into 1/4 cubes
1 large Onion, chopped
1 tablespoon Minced garlic
1 each Ripe large tomato, coarsely chopped
1 teaspoon Ground cumin
\N pinch Of cayenne pepper
2 eaches Bay leaves
8 cups Defatted chicken broth
4 eaches Ozs. chorizo sausages, cut into 1/2-inch slices
1 each Smoked ham hock (about 12 ozs.)
1 tablespoon (packed) dark brown sugar
2 cups Cooked white rice (about 1/2 c. raw)
2 cups Cooked white rice (about 1/2 c. raw)
1 tablespoon Fresh lime juice
1 each Pick through the beans, discarding any stones,

and rinse. Place the beans in a bowl, cover with the water, and soak overnight. Drain and rinse the beans. 2. Heat the oil in a large heavy pot over medium-low heat. Add the bacon and cook until the fat is rendered, 3 to 4 min. Add the onion, garlic, and tomato. Cook another 10 minutes to wilt the vegetables. Add the cumin, cayenne, and bay leaves; stir to combine. 3. Add the beans, broth, chorizos, ham hock and brown sugar. Bring to a boil, reduce the heat, and simmer; partially covered, for 2 hours, stirring occasionally. 4.

Remove the ham hock and let stand until cool enough to handle. Shred any meat frm the bone and return the meat to the beans. 5. Before serving, heat the beans through and stir in the cooked rice and lime juice. Serve in in shallow bowls. As this dish sets, it tends to thicken so that you may have to add a bit more chicken broth before serving. Store covered in the refrigerator for up to 2 days. serves

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