Thought had this one mastered. Pretty simple, soak dry black beans overnight, let plump-up, then boil for an hour or two 'till tender, etc. Fix the rice, you're good.
That's until my bride watched Rachel Ray's latest show last night.
I like Rachel Ray. Twelve years ago, she was a new hire at Macy's flagship store in NYC, but nothing special. She sold pots and pans in the kitchen department..... She and her mom published a little local upstate NY cookbook about six months later. The rest is history.
The cream does rise to the top; she's pulling in around $30 million a year now.
Rachel says forget the hours invested; try this (feeds 2 hongry's):
One cup Uncle Ben's Rice (regular rice, not the minute stuff)
Two cups chicken stock, plus a little spring water
One can Bush's black beans (blue can).
That's it.
Heat the can of beans with liquid in medium pot. Cook the rice in a separate pot, substituting chicken stock for the majority of water. Hold both aside prior to finishing.
Next is the Costa Rican spin. Rachel is out of the loop here, our addendum. Get this going prior to the beans/rice.
On low temp on the grill, heat/slow cook some smoked pork necks, or smoked turkey drumsticks. Man cannot live by beans alone.
After about 30 min., pull off, set aside, break up, combine all to the bean pot, rice included, add a little water. Keep temp LOW, do not scald. Add not much salt, cayenne pepper (careful, not much), simmer 5 minutes more.
Add chopped FRESH cilantro, and a good pinch or two of Zats gumbo file'.
MAN, do I like that gumbo file'. Some of de good on eberthin', mon.
Have been growing fresh herbs in the garden, have a bumper crop so far. The fresh cilantro is just right on this one. Some folks don't like cilantro (my brother is one), no problem, serve it on the side.
Tell you what, hat's off to cute little Rachel on this one.
Don't marry for money....But, don't let it stop you....
