Last month I espoused about a couple of bean dishes I found delectable (More Beans with Rice and Rice with Beans), but last night I decided to throw together my own version of “Black Beans & Rice.” I started out with a basic recipe, but even before I had the beans soaking I practically did away with the original set of ingredients and improvised my own. For one thing, I don’t like oregano and quickly took that out of the recipe; I then added red and green bell peppers - half of each, and chopped very small; plus a generous helping of olive oil (about two tablespoons).

 

Instead of using canned black beans, I bought a sixteen-ounce package and soaked them overnight (along with the chopped bell peppers and one small onion, also chopped). This morning I placed the mixture (sans some of the water) in my larger crock pot, and then added the olive oil, as well as a can of stewed tomatoes, dashes of salt, pepper and chili powder. I stated out cooking the dish on a high setting, but after a few hours adjusted the heat to low. In the meantime, I cubed three slices of thick ham and sautéed them in a bit of butter and pepper. About an hour before the beans were done, I concocted a paste using a bit of minced onion and garlic, cumin and vinegar. I stirred the paste into the beans and let it cook for another hour (more or less).

 

In the meantime, I prepared hot cooked two cups of white rice and stirred in the sautéed ham. After the two had warmed together for five minutes, I spooned a helping of the rice mixture onto a plate and then ladled the beans on top. I did the same of my husband’s plate, and this was our dinner. I plan on putting together a readable recipe by the time I update Shenanchie’s Kitchen in April, but I think most cooks will get the gist of the dish until then.