New Year’s Day Black Beans and Rice 0

Ingredients:

All measurements are approximate. Real cooks don’t measure.

One cp dried black beans or one can black beans

One bell pepper, chopped

Two stalks celery, chopped

One medium onion, chopped

Two cloves garlic, minced, or equivalent garlic paste or minced garlic or combination thereof

2 pickled chili peppers

1/4 tsp sage

1 tsp basil

1/4 tsp rosemary

1/4 tsp marjoram

1/2 tsp salt

1/2 tsp freshly ground pepper

3 or 4 uncooked hot Italian link sausages, sliced

3 tbs olive oil

Bay leaf

1 pour Shiraz wine

paprika to taste (that means I just shook some into the pot)

Procedure:

If dried beans, soak as directed.

Heat olive oil and saute vegetables and spices until onions are translucent.

Add sliced sausage and saute until browned.

Add beans. If using canned beans, add the liquor from the can; if using dried beans, add approx. 1/2 cup of the water used to reconstitute the beans.

Add approx. 2 cps water (enough to make a proper mix for the next step).

Bring to boil, then reduce to simmer and cover. Add wine and bay leaf when mixture starts to simmer.
Taste and add more spices as needed. You can’t take any away, so just keep adding stuff until it tastes right.

Cook until liquid is reduced to a think soup.

Serve over rice. Accompany with sliced, toasted Amoroso rolls and Keller’s butter.

Damn, looking at this, I should have added some chili powder. That would have been good.