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Fish Food From our
bellies to your eyes! Only, erm . . . not
previously digested . . . CL’s
Favorite: Cuban Black Beans and Rice (with sweet cornbread, of course) Ingredients: Dry or Canned Black Beans
(dry beans will have to be soaked for a couple hours, then simmered for a
couple more.) One or Two Links of Chorizo
Sausage ½ a Red Bell Pepper,
chopped ½ an Onion, chopped 1 clove of garlic, or a
teaspoon of the chopped stuff in a jar olive oil rice Jiffy corn muffin mix Directions: First, if you’re using
dry beans, soak them (sometimes I soak them overnight, but most of the time a
couple hours in some hot water does the trick) and simmer them with some
onion and garlic (NO SALT) until they’re soft. If you’re using canned beans,
drain the liquid, rinse the beans in a strainer, and dump ‘em in a pot. We won’t tell if you don’t use dry beans! Next, add a little bit
of olive oil to a skillet or pan and heat it over medium heat. Add the
onions, peppers and sausage when the oil is hot, and sautee
together until the onions are clear and the sausage is mostly cooked. Take
the pan off the heat. Remove the sausage and slice it into bite-sized chunks. Add the sausage, onions,
peppers and the garlic clove to the beans, and simmer over low heat for about
20 minutes. While the beans are
simmering, cook your rice (one part rice to two parts water), and follow the
directions on the Jiffy corn muffin mix. To Serve: Put some rice in a bowl,
dump some beans over the top, grab a piece of cornbread and prepare to be
deeply satisfied. Recipe courtesy of Jillian Meyer |