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Black Beans and Rice

Ingredients

Method

  1. Beans: Wash and look for gravel then soak overnight in a bowl being sure beans are well covered with water. For cooking use a large slow cooker.
  2. Meats: First, brown bulk sausage in a skillet and pour off excess grease. Add other meats and stir to brown. Add bell pepper, onion, garlic, celery, and spices. Salt and pepper moderately; taste after cooking several hours and add more if needed.
  3. Add beans and soak water. If necessary add more water to cover entire ingredients by at least two inches. Stir in four bouillon cubes.
  4. Cover and cook on slow cooker HIGH for three hours then turn to low for at least six hours.
  5. If you enjoy hot and spicy foods add the hot pepper (jalapeno, habanero or whatever you like) and Tabasco. If you don't like it hot, then leave them out or serve the Tabasco at the table.
  6. Serve beans and meat over rice. I have found brown rice to be quite tasty, but white rice is fine too.
  7. Serve in a soup bowl and top with fresh chopped onion.

From the kitchen of Martin James – Copenhagen, Denmark


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