Spicy Black Beans and Rice

1 lb/ 2 cups dried black beans
1 large onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 medium green, yellow or red pepper, chopped
2 peppers of choice: jalapeno, serrano, banana (Anaheim) or small poblano
   peppers (leaving in seeds for a hotter dish)
4 cloves garlic, chopped
2 Tbsp cumin
1 tsp each: coriander, thyme, or any mix of seasonings you like
2 bay leaves
6 cups water
4 cups hot cooked rice

Rinse beans and place in a large crockpot with 6 cups water and bay leaves. Cook 8-10 hours on low or 4-6 hours on high. Add remaining ingredients and cook another 8 hours on low or 4 hours on high until most water is absorbed. Season to taste with salt and pepper and serve over hot rice. Top with fresh tomatoes and green onions to serve. Freeze leftovers for another use.


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