About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Tuesday, April 1, 2014

The Taxman's Black Beans & Rice

The tax man cometh.  My husband is a dentist but my accountant is the one who really delivers an annual root canal for those who are privileged enough to pay taxes.  I’ve often wondered which is more dreaded, the accountant or the dentist.  April 15th  always reminds me of the 1963 Surfaris’ song “Wipeout”.  The song opens with maniacal laughter and then screams, “WIPEOUT”.  It’s a vintage surfer song but I think it’s the secret anthem of the IRS.  I can just imagine the mail room goon opening my envelope and with check enclosed giving it that treatment.  They’ve taken the meat off the plate, deflated the souffl√©, the champagne has gone flat and the order of Beluga caviar cancelled.
It’s time to tighten the belt and eat on a budget, but no pity party here, there are some mighty fine meals to fit the order.  Black beans and rice, scented with cumin, to begin with.  Nearly all of Central and South America have some version of this savory dish.  Full of flavor and nutrition, it’s satisfying with or without a splurge on pork or sausage and pairs well with beer.  I used a little Chorizo tonight.
3 tbls olive oil  
1 cup diced bell pepper
1 cup diced onion
4 cloves minced garlic
1 tsp Kosher salt
1 tsp cumin
½ tsp dried thyme
½ tsp dried oregano
¼ tsp cayenne (optional)
3 cups black beans (canned or cooked dried in vegetable stock
1 tbls red wine vinegar
2 cups rice cooked with 1 tsp turmeric
1 lb Chorizo sausage sliced in 1 inch pieces
Heat olive oil over medium heat then add onion and peppers.  Saute’ for 2-3 minutes until vegetables soften. Add the garlic and cook another minute. Add the next four ingredients (add cayenne if not using Chorizo or another spicy meat).
Add the beans and vinegar, cover and simmer for 30 minutes on low.
Cook rice, adding turmeric and 1 tbls olive oil, according to direction.
Service cooked black beans over rice with a slice of lime and garnish with sliced green onion and a dollop of sour cream.



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