Black beans and rice (recipe)

better known as Black beans and Rice

This version cheats a tad, because I don't have time to soak beans from scratch, I use the canned version and one 'spice' cheat...but without the added stuff, it just don't work. :-)

The beans:

Ingredients:

• Goya Black Beans (frijoles negros), two 12-oz cans, undrained (cheat #1)
• 2 packets Sazon Goya without annatto (cheat #2)
• 1.5 cups water
• 6 Tbsp. olive oil
• 2 cups chopped onion
• 2 Tbsp. finely chopped garlic
• 1/2 cup finely chopped ham (optional)
• 1/2 cup chopped green pepper (optional)
• 2 bay leaves
• 1/2 tsp. unsweetened baking chocolate (powder)
• 1/4 tsp. paprika
• 1/4 tsp. chili powder
• dash of salt
• 1 1/2 Tbsp. oregano (fresh is ideal; chop it)
• 1/4 tsp. cilantro
• 3 Tbsp. white wine, dry

In a large saucepan, heat the olive oil. Add onions(, peppers) and garlic; sautee for 5-10 minutes or until golden. Add beans and water; stir and add remaining ingredients. Bring to a boil, then cover and simmer over reduced heat for at least 30 minutes. The longer it simmers, the better it tends to taste. :-)

The rice!

Can't forget this.
Ingredients:

• 4 cups medium grain rice
• 2 Tbsp. butter or olive oil
• 2 tsp. salt
• 8 cups water

In a heavy saucepan or rice cooker, add the above ingredients. Stir while bringing to a boil. Then reduce heat, cover, and simmer until water is absorbed into rice. Be sure to keep flame low enough to avoid burning bottom layer of rice.

Serve in large bowls; make a pile o'rice and drop on a ladle or two of beans. Ideal buffet-style. Serves 6, or 3 hungry ones.
MmmmMMMMMMMmmmmmmm.