NEW MEXICO STYLE BLACK BEANS & RICE
~serves 6 generously~
INGREDIENTS:
1 lb dry black beans, rinsed and soaked
1/2 lb bacon, diced
1 medium onion, chopped
2 poblano peppers, chopped
1 large celery ribs, chopped
2 cloves garlic, chopped fine
1 – 2 jalapenos, chopped fine
2 TBSP GRIND®
1 small can green hatch chilies, chopped
Salt, to taste
Fresh Cilantro, sour cream & hot cooked rice to serve
1. Heat a large heavy pot over medium-high, and cook bacon until crispy. Remove and reserve.
2. Lower heat and add onion, poblano, and celery and cook until softened. Add garlic, jalapeno, and GRIND stir until fragrant, about a minute or two. Stir in green chilies, reserved bacon, beans and enough water to cover by at least two inches (6-8 cups).
3. Boil for 15 minutes, lower heat to simmer, cover, and cook 1-2 hours, stirring occasionally and adding water as needed.
4. At about 90 mins, check for tenderness. When cooked to your liking, take a heavy spoon and mash some of the beans up against the sides of the pot.
Serve with a sprinkle of cilantro, a dollop of sour cream, and a scoop of hot cooked rice.