Granted, I’m not James Beard, but I also cook my food (actually, I cook from scratch every evening, ftw!) and given the hard times the Rice & Beans have become a staple in the Grumpy Household. I kind of made it up, but it’s good! Here goes:
1 can black beans (you can also do this old-school and buy dried beans and soak them for 48 hours, but I don’t have the patience for this crap)
3 cloves garlic
1 pepperoni or jalapeño or what have you
1 tbs cumin
a dash dried chili flakes
a dash oreganoa dash parsley
a dash of paprika powder
1 bottle of beer (this should be a dark beer, Dos XX works great or some kind of porter. In Germany I’d use Köstritzer Schwarzbier, I guess. Don’t use any Pilsners or IPAs or hoppy and bitter beers in general – it really tastes like shit.)
butter & olive oil
- Sauté onions, garlic, and pepper in the butter & olive oil until transparent. Add the cumin and chili flakes and roast.
- Add the beans and bring to a boil.
- Add some of the beer, but not too much.
- Bring to a boil and turn down to a simmer.
- Add oregano, parsley, & paprika.
- Simmer for about 20 minutes or so.
- I usually start preparing the rice first, so while I’m adding all the other stuff to the other pot, the rice is going to be done when the other stuff is done, so you can just dump the rice into the beans.
- Let sit in the covered pot for about five minutes.
- Drink the rest of the beer while drinking eating. I usually drink it during the cooking process.
This is really fucking basic. It totally rocks when you add sausages and I can only imagine what it’s like when you add veal or pork – fucking A! If you have any suggestions and ideas on the rice & beans topic, sound off!
VARIATION: So I experimented around a bit more, especially after having Cuban Beans and Rice, which were absolutely delicious. Here goes: Skip the beer. Sauté the veggies. Drain the beans, keep the liquid and add water until you have 2½ cups. Add the beans and stir carefully. Add 1 cup of rice and stir. Add the water and bring to a boil, add any additional herbs or spices, and essentially let it do it’s thing until the rice is done, by which point it shouldn’t be that liquid anymore. Keep an eye on it though and stir to prevent burning it. This version is much better than the one above.