How to Make Rice and Beans

Beans and rice are a staple in the Southern United States and are a traditional dish in Puerto Rico, Cuba, Haiti and Jamaica. There's a reason this hearty dish is so well loved. It's filling, spicy, and downright delicious. Preparing it properly takes several hours, so plan accordingly.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 lb. dried black or red beans
• 3 tbsp. vegetable oil
• 1/4 cup chopped ham
• 1 cup chopped red onion
• 3/4 cup chopped celery
• 1 cup chopped sweet green pepper
• 1/8 tsp. cayenne
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. salt
• 1 tsp. dried oregano
• 1 tsp. dried cumin
• 3 tbsp. chopped parsley
• 2 dried bay leaves
• 2 ham hocks
• 1 lb. sausage, such as kielbasa, cut into pieces
• 4 tbsp. minced garlic
• 10 cups chicken stock
• 4 cups white rice, cooked
• 2 tbsp. rum

1. Wash the beans thoroughly and sort through, picking out any shriveled beans, stems, etcetera.Place the beans in a large stockpot and cover them with cool water. Let them soak for at least 8 hours or overnight. Once the beans have soaked, rinse them and set aside.

2. Heat the vegetable oil in a large stockpot and add the ham, stirring it as it browns for about a minute. Add the chopped green peppers, celery, onions, cayenne pepper, salt, oregano and cumin and freshly ground pepper. Cook the mixture, stirring occasionally, until the vegetable are tender.

3. Add the parsley, bay leaves, ham hocks and sausage and cook the mixture, stirring occasionally for about 5 minutes, until the ham hocks and sausage are browned. Stir in the minced garlic and cook for another minute.

4. Stir in the soaked beans, chicken broth and cooked rice and bring the mixture to a boil.

5. Turn the heat down to medium low and allow the rice and beans to cook for about 2 hours, until the sauce begins to thicken and the beans are tender. Add water or more chicken broth if the beans get too dry.

6. Remove about a cup of the beans and put them in a bowl. Add the rum and mash the beans with a potato masher or fork and add the mashed beans back to the pot.

7. Cook the rice and beans for a few more minutes and adjust the seasonings if needed. Serve the rice and beans hot.

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[rwhite-writer]

on 2/25/2009 Sounds great! I'll cut down the recipe to feed my smaller family, but I'm looking forward to trying this delicious-sounding (and inexpensive!) dish.Thanks!