Appetizing Muse

Last year I espoused about a bean dish I found delectable (Black Beans & Rice), and have since thrown together a variation of the dish.

I started out with the basic recipe, but even before the beans were soaking I practically did away with the original set of ingredients and improvised. I don't care for oregano and quickly took it out of the recipe. I then added red and green bell peppers (half of each, chopped very small), plus two tablespoons of olive oil.

Instead of using canned black beans, I bought a sixteen-ounce package. I soaked them overnight along with the chopped bell peppers and one small onion, also chopped. This morning I placed the mixture (sans some of the water) in my larger crock pot, and then added the olive oil, as well as a can of stewed tomatoes, dashes of salt, black pepper and chili powder. I stated out cooking the dish on a high setting, but after a few hours adjusted the heat to low.

In the meantime, I cubed three slices of thick ham and sautéed them in butter and black pepper. About an hour before the beans were done, I concocted a paste using a bit of minced onion and garlic, cumin and vinegar. I stirred the paste into the beans and let it cook for another hour (more or less).

I also prepared two cups of hot-cooked white rice and stirred in the sautéed ham. After the two warmed together for five minutes, I spooned a helping of the rice mixture onto a plate and then ladled the beans on top. I did the same for Wilbert's plate, thus providing dinner for my perpetually-hungry husband.