CREOLE BLACK BEANS WITH GRILLED CHORIZO AND BROWN SAFFRON RICE

COOKING DRY BLACK BEANS

1 lb. dry black beans

3 cups water

1 tsp. salt

Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix.

BROWN SAFFRON RICE

PORTIONS: 4

½ cup brown rice

1 tbsp. vegetable oil

½ small purple onion diced

⅓ cup small diced celery

⅓ cup small diced carrots

1 cup water

½ tsp. saffron

½ tsp. salt

1 bay leaf

METHOD

Heat up a small pot with the oil and cook at low heat the diced onions until started to get slightly brown.

Add carrots, celery and let them sweat for 2 minutes.

Add rice and slightly brown for a couple minutes.

Add water, saffron, salt, bay leaf and mix. Cover pot and bring water to a boil. Reduce heat, cover the pot and cook rice for about 40 minutes until rice is soft. Remove bay leave before serving

COOKING DRY BLACK BEANS

1 lb. dry black beans

3 cups water

1 tsp. salt

Let the beans soak in plenty water the day before. Next day strain the beans. Place the beans in a cooking pot with 3 cups of fresh water. Bring the water to a boil. Lower the heat and cook for approximately 60 minutes until beans are soft. Add salt and mix.

CREOLE BLACK BEANS WITH GRILLED CHORIZO AND SAFRON RICE

PORTIONS: 4

INGREDIENTS

4 Spanish chorizos

2½ cups cooked black beans with liquid

1 tbsp. vegetable oil

2 minced garlic cloves

½  diced onion

⅓ cup diced celery

¼ cup diced red peppers

¼ cup diced green peppers

¼ tsp. oregano leaves

¼ tsp. thyme leaves

1 cup diced tomatoes with juices

¼ tsp. ground black pepper

¼ tsp. salt

⅛ tsp. ground cayenne pepper

½ cube chicken bouillon without MSG

METHOD

Heat up oil in a pot and fry the garlic and onions together. Once start browning, add celery red peppers, green peppers, oregano leaves and thyme leaves. Sweat the vegetables cooking then for about 4 minutes. Add black beans, diced tomatoes, black pepper, salt, cayenne pepper and chicken bouillon. Let the beans cook for about 15 minutes until liquid thickens.

Heat up a top stove griddle.

Remove the chorizos casings and cut in slices. Griddle the chorizos on both sides.

In a plate serve the saffron rice making a well in the center. Scoop the beans into the center and arrange the griddle chorizos slices on top.