Wednesday, March 11, 2009

Rice and Beans

My 'breakfast' last night was eaten at dinner. Overall it turned out good, especially for my first time making this. I've only recently (within the last year and half) started liking beans. I love it because it requires little effort, even though total prep/cooking time is long. But it smells wonderful as it cooks and when the foreplay is finally over, you can dig right in.

Rice and Beans

1/2lb dried black beans, soaked overnight
2cups water, for soaking beans
2cups water, for cooking beans
1 medium tomato, skin removed, chopped
4 strips bacon, chopped
2tsp finely chopped ginger
2 cloves garlick, minced
2 bay leaves
2tsp paprika
1tsp cayenne
1tsp chili powder
1tsp olive oil
kosher salt to taste

Serves 2-3

Soak the beans overnight. Combine all the ingredients in a pot (minus salt). Bring all the contents to a boil and simmer for ~3 hours or until liquid has evaporated and beans are tender. Salt to taste. Make rice. In a bowl, add beans with rice and a little vinegar. Eat.

Very simple. The bacon adds so much to the dish and removes the need to add salt. Everything else sort of just melts together to create this wonderful aroma and taste. I sort of also wished I had some japanese picked radish as it would have been the perfect compliment to this dish.

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