Appetizing Muse

 

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Black Beans & Rice

Posted Tue, 05/27/03

Monday night we went to my cousin Sheila's with my parents. Every time I've gone to Sheila's house for dinner, she puts out such an amazing spread of food that I can't eat for days afterward.

 

Since last summer, Sheila has also had two foreign exchange students staying with her. They are high school kids - the girl Lena is from Germany, and the boy Ishmael is from Brazil. For dinner last night Sheila baked a ham, steamed fresh asparagus from her garden, and put together a mixed green salad (also using veggies from one of her three vast gardens). The specialty dish was Brazilian Black Beans & Rice (in honor of Ishmael).

 

I don't mind fresh green beans or God forbid those from the can, but I have never cared for the refried or baked variety. I could never find a palate for them. However, after trying Black Beans & Rice I've changed my mind. The dish looks somewhat unappetizing (black food?), but once spooned over white rice it's not bad. The beans are flavored with many various spices, garlic being pre-dominant. My husband claimed I "smelled of garlic" hours following the meal.

 

Brazilian Black Beans & Rice

1-1/2 LBS dried black turtle beans

1 large green bell pepper, diced

2 onions, diced

3 cloves garlic, diced

1/2 C celery, diced

1/4 C parsley, chopped

2 TBS oregano

2 TBS basil

1 bay leaf

Pinch of ground cloves

2 bouillon cubes (beef or chicken)

1 TBS vinegar (reserve until last hour of cooking)

1/2 LB bulk sausage

1/2 LB pork (ribs or roast)

1/2 LB beef stew meat

1/2 LB ham, cubed

1/2 LB link sausage or Kielbasa, cut into bite-sized pieces

Salt & black pepper to taste

White rice (for serving; optional)

 

Wash black beans and sort out gravel. Soak overnight in a bowl of water, making sure beans are covered with liquid. The next day, brown bulk sausage in a skillet and pour off excess fat. Add other meats; stir to brown. Add bell pepper, onion, garlic, celery, parsley, oregano, basil, bay leaf and cloves. Season with salt and black pepper to taste. Allow to cook for one or two hours on low heat, stirring occasionally. Add the beans and "soak water." If necessary, add more water to cover ingredients by at least two inches. Stir in bouillon cubes. Cover and cook, bringing to a low boil for two hours. Continue to cook on low simmer for six hours, stirring every hour or two to keep mixture from sticking to the bottom of the pot. An hour before serving, add vinegar and stir. Serve beans and meat over white rice if desired.

The dish is a bit more complicated than it sounds, but highly recommended. A variation of the recipe is Red Beans & Rice.

 

Variation: Savory Black Beans & Rice (02/14/04).

 

 

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