Spicy Black Beans and Rice
Preparation - Directions
To make the beans:
Pick over the beans and discard any stones or shriveled beans. Rinse the beans and soak in 6 cups of water for 6 to 8 hours or overnight.
Fry the sausage over medium heat, breaking it up into small pieces, until cooked through.
Heat a little olive oil in a large casserole over medium heat. Add the onions, carrots, celery, bell pepper, garlic, jalapeno, oregano, cinnamon and cumin; season with salt and pepper and sauté until onion is translucent.
Drain and rinse the beans and discard the soaking water. Put the beans and sausage in the pot with the vegetables. Add 5 to 6 cups of water, the bay leaf, orange peel and brown sugar and stir to combine. Bring to a boil, reduce heat to very low, cover and simmer until the beans are tender, about 1 to 1 1/2 hours.
Add the espresso, orange and lime juice and rum and continue cooking, uncovered, for about 30 minutes.
To make the rice:
Rinse the rice under cold running water until the water runs clear.
Put the rice in a large pot with 4 cups of cold water and the butter. Bring to a boil and reduce the heat to low and cook, covered, for 15 to 20 minutes, until water is absorbed. Turn off the heat and let the rice continue to steam and fluff up for about 10 minutes.To serve, put a small mound of rice on each plate and top with a generous spoonful or two of beans. Save half the beans for Cheesy Black Bean & Tomato Quesadillas and half the rice for Pork Fried Rice.