This is a very flexible recipe. Don’t be afraid to experiment.
Ingredients:
- 1 16-oz bag dried beans (we’ve used red, black, and 15-bean soup mix)
- 1 or 2 onions, depending on how much you like onion
- 3-4 cloves garlic
- 2 chicken boullion cubes (omit and use the packet of seasoning if you’re doing the 15-bean version)
- oregano, basil, and pepper to your tastes
- 1 bay leaf
- 2 T tabasco sauce
- 1 to 1.5 cups uncooked brown rice
- 1 pound turkey kielbasa (optional)
Directions:
- The night before, cover the dried beans with plenty of water and let them soak overnight.
- When you’re ready to cook, add or remove water until there’s enough so that the top of the beans is about an inch underwater.
- Put the beans on high heat and add boullion or seasoning packet. While you’re waiting for them to boil, chop the onion(s) and mince the garlic.
- Add onion, garlic, oregano, basil, pepper, bay leaf, and tabasco to beans
- Bring beans to a rolling boil, then turn heat back to medium. Cook for about an hour, stirring occasionally.
- Add the rice. Cook on medium for another 50-60 minutes, stirring and watching the water. You may need to add a little here or there. The goal is for something not too soupy, but not so thick you could sculpt it.
- If you’re adding kielbasa, slice it thin and brown it in a pan with a little Pam on medium-high heat. Add it to the beans right before you serve, making sure to stir it in thoroughly.
- Don’t eat the bay leaf.
