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Beans and rice is a traditional meat-stretching dish. The meats in this dish are versatile. If you want to pick one instead of using all three, you can.
If you really need to stretch this dish, add extra rice and stock.
From the Menu Mailer
Hands-on: 25 minutes
Hands-off: 20-45 minutes
2 cups rice of your choice
4 Tbs lemon juice or whey
4 Tbs coconut oil, lard, tallow, butter or ghee, optional
½ pound bulk sausage, optional
½-1 pound stew beef, cubed
½ pound boneless pork or smoked ham, cubed, optional
1 bell pepper, diced
1 onion, diced
2-3 cloves garlic, pressed
2 ribs celery, diced
1 Tbs fresh or 1 tsp dry oregano
1 Tbs fresh or 1 tsp dry basil
1 bay leaf
¼ tsp cumin
1 tsp salt
¼ tsp pepper
4 or more cups beef stock or water (check rice directions for amount)
3 cups cooked black beans
1 Tbs white vinegar, optional
Tabasco or other hot sauce, optional
In a bowl, combine the rice, lemon juice and 2 cups water. Soak for 7 hours. Drain and rinse carefully. Set aside.
In a large stockpot, brown the bulk sausage in the fat, if needed, over medium-high heat. Add the stew beef and pork and stir until browned on all sides. Add the bell pepper, onion, garlic, celery and spices and cook until the vegetables are soft. Add the reserved rice and stock. Bring to a boil, cover, reduce heat to low and cook until rice is done (check rice package for time needed), from 20-45 minutes.
Add black beans the last 10 minutes of cooking. Stir in vinegar and hot sauce right before serving. Can substitute ground beef for the stew beef, and brown it with the sausage.
This recipe freezes well.
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