For the first time since we moved to California back in May, it rained all day today. My toddler wore his Lightning McQueen underwear and Superman rain boots most of the day. He splashed in puddles and chased the hummingbird (who is named Little Cow by my son) that hangs out by our sugar water feeder everyday. This cooler and overcast day has me in the mood for something slow cooked on the stove. Black beans and rice are a go to for me on days like today. I grew up eating this meal as a child and have been unable to find the original family recipe after two semi-recent moves. Several tests have been attempted and I am happy to report that I have mastered the recipe and it’s even better than the original!
Your beans will turn a purple color after soaking them overnight but will turn black once again after they have cooked. See how simple this is! Throw it in a pot and dinner is done!
You might be thinking or wondering what could be so magical or delicious about black beans and rice. First of all there is bacon involved. Need I say more? It’s the simplest meal to prepare and is packed with flavor. My husband requests this meal regularly and my toddler can’t shovel the food into his mouth fast enough. The beans are slow cooked for several hours and have layers of flavor with onion, garlic, tomato paste, bacon, and more. The toppings bring this dish to an even more elevated flavor bomb. I start with cheese, homemade pickled jalapenos (I will add the recipe to the blog soon), radishes, avocado, pickled onions, sour cream, and salsa. The best part about this recipe is you throw everything in a pot and let the stove (or the crockpot) do all the work.
Feel free to change the toppings to your liking. Add black olives, fresh tomatoes, or whatever sounds appealing to you!