Lobsterman - 1-2-2010 at 07:34 AM
This unusual "wet" black bean and rice dish was contributed to Cajun-Creole cuisine by the Spanish. I was taught this recipe by my next door neighbor
when I lived in Puerto Rico in the 1980’s. I have modified it to my taste buds with local easy to obtain ingredients. It has a complex, somewhat
mysterious caribbean taste. I vacuum seal the leftovers and freeze for another day. Just boil the packages in water. The sausage is the key
ingredient in this dish
Bean Mixture:
4-(15 oz) cans black beans (drained)
1-(14.5 oz) can Italian Roma tomatoes diced or whole chopped (drained)
3-tbsp balsamic vinegar
2-quarts beef broth
2-green bell peppers chopped
2-tbsp ground cumin
1-tbsp cumin seeds
1-tsp fresh ground pepper
1-tsp Louisiana Tabasco sauce
1-tbsp sugar
2-bay leaves
1-ham bone or 4oz piece of Conecuh sausage cut lenghtwise.
Conecuh sausage is a smoked mildly hot sausage from Conecuh County in Alabama about as round as your middle finger. Substitute with a like local
sausage.
Rice Mixture:
¼ cup olive oil
12 oz Conecuh sausage cut into 1/2'” pieces, then each piece cut into 4 pie shapes
1-large sweet onion
5-cloves garlic minced (more if desired, BAM!)
3/4 cup long grain rice
8 oz pork chorizo (kind that melts when heated)
Bean Mixture: Heat a 7-quart pot on high and combine the black beans, tomatoes, vinegar, beef broth, bell pepper, cumins, black pepper, Tabasco sauce,
bay leaves, sugar and ham bone or Conecuh chunk. When brought to a boil reduce heat to a hard simmer. Cover and simmer for 20 minutes, stirring
occasionally. Remove from heat. Remove bone.
Preheat oven to 350 degrees. While cooking the bean mixture start the Rice Mixture.
Rice Mixture: In a high-heated 12” heavy pan add olive oil. When just smoking, add the garlic and sauté for 10 seconds. Add the onions and Conecuh
sausage pieces. Cook until just translucent (soft) about 5 minutes longer stirring constantly. Then add the rice and continue to cook on high heat for
5 minutes longer. Remove from heat.
Bake Combined Mixture: Add the rice mixture to the bean mixture 7-quart pot. Push the pork chorizo in 1” balls into the combined mixture and place pot
in the middle of a preheated 350 deg oven. Bake covered for 45 minutes or until the rice is cooked through. Mix 2-3 times during cooking.
Ladle into bowls, add a dollop of sour cream and sprinkle with chopped green onions. Keeps in the frig for up to 14 days or vacuum seal the leftovers.
[Edited on 1-2-2010 by Lobsterman]
noproblemo2 - 1-2-2010 at 07:47 AM
Sounds YUMMY!!!!!!!!
wessongroup - 1-2-2010 at 01:56 PM
Wow.. ditto's for me...