The black beans and rice were a side dish to a couple of ribeyes that I had introduced to my cajun beef rub.
Then said ribeyes made the acquaintance of a certain Big Green Egg who was running along at about 550f degrees.
TIP: It's important to let your steaks "rest" after cooking. I don't just let mine rest, I give them the day spa treatment. Drizzle some Worcestershire sauce, olive oil and fresh herbs on the plate on which they will be resting.
See? It makes them happy.
Ok, on to the Black Beans and Rice. The thing I like about our quickie version is that it bypasses hours of soaking dried beans, simmering them with ham hocks, etc but still results in a reasonable facsimile of real black beans and rice. One of the tricks is using bacon grease/pork fat to saute the veggies. This lets you get away with only about a 20 minute cooking time.
Chris' Quick Black Beans and Rice
Ingredients
1 can black beans rinsed
1/2 cup onion diced
2 cloves garlic minced
1 ea Jalapeno peppers seeded, finely diced
1 tablespoon Pork fat (substitute butter if necessary...you don't keep your bacon grease?)
1/2 teaspoon cumin
1/2 teaspoon Tabasco
2 teaspoons Cilantro chopped
1/2 teaspoon pepper to taste
1/2 teaspoon salt to taste
2 cups rice cooked
Instructions
Heat pork fat (bacon grease) in a saute pan. Once it comes to temp add the onion and saute for about 5 minutes.
As the onion starts to become soft and translucent, add the garlic and pepper (very finely diced & seeds removed). Saute for another 3 minutes.
Add the cumin, cilantro, salt, pepper, Tabasco, and black beans. Either add 1/4 cup of chicken broth or swirl 1/4 cup of water in the black bean can to get out the leftover "goodies" and add to the pan. Bring to a boil and simmer until thickened.
Serve the beans over a timbale of rice and garnish with bacon, cilantro, sour cream, or whatever sounds good.
Here's a trick I came up with during cooking tonight. One of those aha moments. It may have been done before but it was new to me.
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