Rice and Beans - Beans and Rice

Dave Ramsey is famous for encouraging those getting out of debt to eat nothing but beans and rice. Unfortunately for Jarrod, I take Dave Ramsey very seriously. We eat a lot of beans and rice at our house. Recently I've perfected the art of making a killer pot of black beans. I've shared the recipe with friends and thought you all out there would appreciate the recipe as well!

Ingredients
2 cups dry black beans
lots of water or chicken stock
1 can of Rotel
3 tablespoons of Worcestershire sauce
1 tablespoon Tabasco sauce
Salt and Chili powder to taste

The first thing that you need  to do is soak the beans. Make sure that there is plenty of water in the bowl so that the beans are always wet. You might need to add more water after an hour or so of soaking. I typically soak the beans for 8-12 hours.

After the beans are soaked, put them in a large crock pot. You can also cook these beans on the stove, but they do need to be monitored for several hours, so a crock pot is definitely an easier way to go. Add enough water to cover the beans. Add salt and chili powder. Cook on low for a few hours.

Once the beans have been cooked for 2-3 hours, add in the can of Rotel and Worcestershire sauce. Continue to simmer for 4-5 hours or until beans are soft.

From here you can do a variety of things with the beans. You can blend them with an immersion blender to make black bean dip. You can also blend them and then cook them again to make refried black beans. Or you can do what we normally do - serve over rice!

We've eaten beans on plain rice, mexican rice - rice cooked with Rotel, or Quinoa. Jarrod absolutely loves nacho night and I can get him to eat beans if we have them on nachos. Put the beans on chips and add a ton of cheese and he's happy!