Last night I made the most incredible meal! As some have said, "It's no bargain if your husband won't eat it," but I beg to differ. My husband sometimes cannot handle the spicier things in life, so he had to wash this dinner down with a lot of almond milk, wine, zucchini and lime tortilla chips.
BEANS AND RICE, inspired by Betty Crocker, but taken to the next level by EM, the fake Martha:
1 c. dried beans (I used mixed - kidney, navy, black eyed peas, garbanzo, etc. - but some were still slightly crunchy at the end - not too bad though)
3 c. water
3 strips bacon, cut up
1 onion, chopped
1 green pepper, chopped
1 4 oz. can jalapeno peppers* (optional)
2-3 T. brown sugar
1 c. uncooked rice
1/2 tsp. salt
Bring beans and water to a boil in 3-quart saucepan or pot. Boil for 2 minutes. Reduce heat to low; simmer for 1 hour or 1 hr 15 min - when beans are tender. Drain and reserve bean liquid (leave beans in large pot). Add enough water to bean liquid to equal 2 cups (if necessary).
Meanwhile (during last 10 min or so of beans cooking), in large skillet, fry bacon until crispy. Add chopped onion and green pepper; saute until onion is soft.
Add bacon mixture to beans in large pot. Add bean liquid, jalapenos if using, brown sugar, rice and salt. Bring to a boil, then simmer on low for 14 minutes. Do not uncover or stir while cooking - this is important for the rice to be perfect!
Serve with mild-mannered side dishes that won't steal the show! Serves 6.
*Using a whole 4 oz. can of jalapenos made it REALLY SPICY. One-third of the test kitchen (Ken) was traumatized. However, the other two-thirds found it very nourishing and enjoyable - unless Tami was just being polite. Nah. Anyways, maybe try it with just half a can of the jalapenos. What happened was I stocked up on the little cans of green chilies at Safeway for when I feel like chilies rellenos, and I accidentally picked up a can of jalapenos! So I used it in this.
Let me know if you try this and what you think. I will be so excited.