Recipe for Large Families starting with Black Beans and Ricegreenspun.com : LUSENET : Cooking & Crafts : One Thread
Here at our house there are 9 of us. I know there are other large families out there who, like us, often struggle with how to feed a large family with todays prices. So I thought I would post a series of recipes that we use and I hope you will also join in.
We have Black Beans and Rice about once a week. It is very inexpensive (one of those dishes you can feed a whole family on a pound or so of meat), fills you up, tastes wonderful, and easy to make!
Here is my version. Bear with me because I am one of those that seldom measure anything when I cook or bake but have worked this one out! Measurements in this one is not a science...more or less doesn't matter. You can substitute or add other things you like. Sometimes I even make this with pinto beans rather than black beans, you can use chicken, turkey, beef, etc. in place of smoked sausage, etc. You can cut it in half or double it -- very flexible dish to make:
1 bag black beans
1 package smoked sausage - sliced
1 large onion - chopped
2 stalks celery - chopped
1 green pepper - chopped
1-2 cloves garlic - minced 1 Tablespoon beef or chicken or ham boullion granulars
2 Cups of regular uncooked rice (not instant rice!)
1 can of crushed tomatoes - optional but good
salt, pepper, italian seasons, etc. - whatever you like to taste
In the morning, wash the beans and put into a large pot (like dutch oven size) with enough water to cover them about 2 inches above the bean line. Cover and bring to a boil for 2 minutes turn off stove and leave covered.
About one hour or so before your ready to serve the beans: Drain the beans and sit them aside (discard bean liquid). In the pot put a couple tablespoons of bacon grease, olive oil or vegetable oil (whatever you have on hand or like - bacon grease gives some extra flavor). Brown the smoked sausage and add all the vegetables and garlic and saute until just soft. Don't brown them - you just want them to start to cook to release thier juices and flavor.
Throw everthing else into the pot (except for the rice) and cover with enough water to go about 2 inches over the mixture. You could use the bean liquid (it has a lot of vitamins in it) but it will be black and I just don't like the look it gives when cooked. Give it a good stir and bring to a boil. Turn it down and simmer until the beans are very tender (about 30-45 minutes). Drain off the liquid and reserve to be measured. Put all the ingreadiants back in the pot with everything including the rice. Measure the liquid and add water if nessecary to equal 5 cups. At this point you might even want to taste the liquid to see if you want more flavor or seasons. If so add a bit more boullion, adjust seasoning. Add the liquid to the pot, cover and cook until the rice is done (about 15-20 min), stiring once in a while.
This will stay hot in the pot for at least 1/2 an hour if you leave the lid on when it is done and don't lift it during that time. My family likes it served with a topping of shredded cheese!
I serve this with homemade sourdough bread with butter, applebutter or homemade peach perserves. This makes alot and reheats very well!
-- Karenmountains_mama2@hotmail.com), February 14, 2002
This looks absolutely delicious--can't wait to try!
-- Ann Markson (firstname.lastname@example.org), February 15, 2002.