Something My Friends and I Have In Common

All of my friends have one simple thing in common. THEY LOVE TO COOK AND EAT FOOD. It's kind of sad really that we glaze over the who did what in school and head right on in to food chatter. Kids good? Healthy? Doing well in school? Check, Check and Check.....

A couple of years ago we had a girls weekend up in Livermore Maine. We all brought a little something of our own creation but the winner that weekend was Suzies Human Beans and Rice ( Cuban Beans and Rice - but the two little ones couldn't say Cuban so it came out Human. This dish is good on its own, with eggs, toast, meat or pretty much anything you are having that provides a little zing. I strongly suggest your own Tamales!!

INGREDIENTS **

• • 1cup dried black beans, rinsed and picked over 
  •               2 cups low-sodium chicken broth (see note)
  • 2cups water
  • 2large green bell peppers, halved and seeded
  • 1large onion, halved at equator and peeled, root end left intact
  • 1head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
  • 2bay leaves
  • 1 1/2cups long grain white rice
  • 2tablespoons olive oil
  • 6ounces lean salt pork, cut into 1/4-inch dice (see note)
  • 1tablespoon minced fresh oregano leaves
  • 4teaspoons ground cumin
  • 2tablespoons red wine vinegar
  • 2medium scallions, sliced thin
  • 1lime, cut into 8 wedges

  
  

INSTRUCTIONS

1. 1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
   2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven.
   3. Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside.
   4. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.
   5. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

**Recipe from Cooks Country.