Black Beans and Rice
2 cups dried black beans, picked over and rinsed, or two to three cans of black beans
1/4 cup olive oil
1 large onion, diced
1 red bell pepper, cored, seeded and diced
2 carrots, peeled and diced
4 ribs celery, diced
8 garlic cloves, minced
1/4 pound smoked ham or 1 smoked pork chop (either left over or from the deli)
1 tablespoon dried basil or oregano (I like either or both)
8 cups chicken stock
4 bay leaves
2 teaspoons salt
freshly ground black pepper
1 can of beer
If using dried beans : Place the beans in a large pot and cover with water by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from heat, drain, and set aside. Otherwise open cans of beans and drain them. Set aside.
Heat the oil in a large saucepan over medium-low heat, add the onion and ham and cook, stirring for about 10 minutes, until onion is softened and ham is lightly browned. Add the red bell pepper, carrots, and celery, and cook, stirring for about 10 more minutes. Add the garlic and cook for 2 minutes longer. Add the oregano and/or basil, broth, beer, bay leaves, salt and pepper, and drained beans. Stir to blend. Bring to a low boil. Reduce heat and simmer, uncovered, 1 to 1 1/4 hours, until the beans are tender.
Serve over rice for complete protein. Add a side salad if you want.
Save left over beans and puree to serve as soup on a later day, with a glop of sour cream and some diced chives or cilantro on top as it is served.