I get a hankering for beans.
Maybe that’s weird, but I love them!!
I have been trying to replicate the black beans I ate in Costa Rica and have yet to find the taste I recall so affectionately. However I recently tried this recipe and loved it.
I completely neglected to bookmark the site where I found this recipe – I should be ashamed really.
Whoever you are ….thank you!!
I think from now on I have to soak 1/2 lb beans versus a full lb of beans. As a single person I had too many beans this week. I froze some for future bean hankerings but this week ended up being a tad tooooo beany!!
Soak beans overnight. Drain. Cover with water, add two inches more water and boil for three hours. Simple. I simmered my beans with several links of cajun chicken sausage. I thought it might make the beans taste spicy and smoky, but it didn’t. The sausage cut up was superb in the rice. I think a ham hock works best for adding flavor to beans
What makes this particular recipe is the rice.
Simmer 3 T of chopped cilantro, 1 red pepper, an entire sweet onion, and 3 cloves of garlic in olive oil. Very aromatic. Add 2 cups raw rice. I used Basmati and simmer gently. Be sure that the rice is well covered in oil. Add 2 cups chicken broth and one cups black broth from the cooked beans. This gives the rice a sortof dirty look!! I had never done that before. Bring to a boil, cover and then simmer. The time depends on the needs of your rice. Mine was a quick cook rice so in 15 minutes it was ready.
I added the chopped cajun sausage and leftover turkey ham chopped.
Top the rice with beans and enjoy. Sprinkle with fresh cilantro if you have any left.
Later in the week , I mashed my beans and added cumin and coriander. I made a fresh pico de gallo and had quesadilla’s with grilled chicken
With the left overs of all of that I made beans and rice, topped with a poached egg and the leftover pico
All very yummy – Can you perhaps see why I might be a tad beaned out ??