Thread: Black Beans and Rice

When I make a big batch of the smoked pork one of the tasks that follows is cooking ready meals.
This is a quick rundown of the Black Beans I made to vacuum pack in boiling bags for a ready meal. First is to soak the dry beans overnight. I soak in distilled water here due to the chlorine in our tap is strong enough to smell. After draining the beans in a colander letting them drip completely I use the soaking pot to render some of the fat I hand pulled from the pork. Once rendered and smelling like bacon plus crusting the bottom of the pot I toss in all my aromatics. I'm heavy here on Celery sliced, Red Bell Peppers diced (homegrown much sweeter) a big sweet Onion diced, 3 TBLS minced garlic. Once wilted and my pan de-glazed in goes the Smoked Pork for a quick fry. The Black Beans are next then I add 1-1/2 qts Chicken Stock and the dry seasonings. Simmer slow for 7-8 hours. We like to eat ours over Mahatma's Foil Bagging Yellow Rice.