Black Bean and Carolina Aromatic Rice
Submitted by Chef Donald Barickman
Charleston, South Carolina
Serve the beans with steamed Carolina Aromatic Rice as a side dish or alone, topped with chopped onions and sour cream. For a mild version, remove the ribs and seeds from the jalapeno before you mince it. If you like it spicy, leave them attached.
Serves 6 to 8
- 1 pound dried black beans
- 10 cups water
- 2 cups diced yellow onion
- 2 tablespoons minced jalapeno pepper
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 1/2 pound Carolina Ham Trimmings (optional)
- 1 recipe Carolina Aromatic Rice (below)
Pour the black beans onto a baking sheet with raised edges. Pick over them to check for small pebbles and discolored beans and remove them. Put the beans in a colander and rinse them well with cold water. Place in a stockpot and cover with the water. Add the diced vegetables, cumin, black pepper, and cayenne pepper. Add the ham trimmings if desired. [I do not put salt in the water at the beginning of this process, as it hardens the beans and lengthens the cooking time.] Bring the beans up to a boil, then reduce the heat to attain a low simmer. Cook the beans for 2 1/2 to 3 hours. An extra cup or two of water may be needed if the beans have cooked too fast. After the beans have softened and a “beanie broth” is obtained, check the seasoning and add salt as needed. If no ham was used, more salt may be required. Season to taste with black pepper.
Carolina Aromatic Rice
If using a rice steamer, rinse the rice as you usually would and drain well. Use a one cup of water to one cup of rice ratio for steaming the rice. The following is a one-pot method.
- 2 cups Carolina Plantation Aromatic Rice (about 1 pound)
- 3 cups water
Rinse the rice with cold water until the water is clear. Place the rice and the water in a deep, heavy-bottomed pot and cover with a lid. Place the pot over medium-low heat and allow it to come to a boil slowly. Reduce the heat and cook the rice slowly for 12 to 15 minutes. It’s best not to peek and allow the steam to escape. When the rice has finished cooking, steam holes should be present at the surface of the rice and all of the water should have been absorbed by the rice.
Remove the pot from the heat and fluff the rice with a fork. Serve immediately or within minutes.
Just spoon the beans and some of their beanie broth over the rice and enjoy.