Baconed Black Beans with Rice

IMG_0701RECIPE #445, DAY #615

FIVE STARS

ORIGINAL RECIPE: “Beans and Rice” from Bert Greene’s Kitchen Bouquets.

TIMING: Depending on your rice cooker, ½ hour-1 hour

DIFFICULTY: If you have a rice steamer or cooker, this is very easy

TOOLS: Rice steamer or cooker and a large sauté pan

COOK TYPE: Stovetop and rice steamer or cooker

HEALTH: We were doing really well with this one until we included the bacon and its grease. You could omit these things, but obviously, the recipe would not be the same. I have no issues with occasional, conscientious, cured meats, as long as they don’t have added nitrates/nitrites. Beans and rice are otherwise a traditional, nourishing food.

IMG_0707EXPERIENCE: What’s not to love? I hesitated giving it five stars, because the flavor relies very heavily on the bacon, but it’s bacon. I love bacon. I love black beans and rice. And I love, more than anything, the way this pairs with Bert’s Chicken Molé.

This couldn’t be simpler or easier, for a tasty side. Truly, you could even eat this as a main dish with a simple vegetable.

NOTES: Bert suggests using 1 slice bacon and 3 slices Canadian bacon, but I didn’t have both on hand so I just used bacon. Either would work, but I’m pretty sure I would prefer the “regular” bacon to pair with the Chicken Molé.

It wouldn’t hurt to increase your rice to 1 cup, or even double the beans, if this just won’t be enough for you, but the proportion wouldn’t be quite as nice.

Also, you could use black eyed peas instead of the black beans.

***

  1. Cook 1/2 cup white rice (like Basmati or Texamati) according to the directions on your rice steamer or rice cooker.
  2. Meanwhile, in a large saute pan over medium-high heat, cook 4 strips chopped bacon until nice and crispy. Remove bacon with a slotted spoon and set aside.
  3. Reduce to medium heat and add 1 tablespoon butter and ½ cup sliced scallions to the bacon grease. Cook until softened.
  4. Add 15 ounces drained black beans and 1 ½ cups chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Stir in the cooked rice, seasoning with salt and pepper. Cook for 5 minutes until any liquid is absorbed. Season with 1 ½ teaspoons apple cider vinegar and taste for salt and pepper again. Top with bacon and serve.

***

Serve with Bert’s Chicken Molé and a cerveza.

LEFTOVER IDEAS: This re-warms perfectly fine, as long as you do it within a few days. Beans don’t last long once cooked.

*Recipe changed from the original.

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