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Beans and Rice - A Family Feast

Beans and Rice

  • Prep Time: 12 hours
  • Cook Time: 1 hour 15 mins
  • Total Time: 13 hours 15 minutes
  • Yield: 4-6


  • ½ pound dry black beans
  • 2 tablespoons bacon fat
  • ½ cup diced onion
  • 1 small jalapeno stemmed, seeded and minced
  • ½ cup diced celery
  • 2 medium cloves of garlic minced
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne
  • ½ teaspoon oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 bay leaf
  • 1 small smoked shoulder (1 pound or less) cut into four pieces
  • 1 14-ounce can petite diced tomato (salsa also works quite well)
  • 2 cups vegetable stock
  • 2 cups water
  • 1 cup long grain white rice
  • Scallions for garnish
  • Cilantro for garnish


  1. Soak beans overnight, uncovered and at room temperature in a sufficient amount of water to double the volume (1/2 pound of dry beans will yield one pound after being soaked overnight)
  2. In a medium to large Dutch oven, sauté the onions, pepper and celery in bacon fat over medium high heat for three minutes. Add garlic and cook for one more minute. Add all other ingredients except rice and garnishes. Bring to a boil and reduce to a simmer.
  3. Cook covered for 60 minutes or until beans are almost tender (larger black turtle beans may take more time than a smaller black pea bean so adjust liquid and time as needed). Remove the four pieces of smoked shoulder to a cutting board. Add rice to the pot, return cover and cook for 15 minutes then remove from heat and leave covered for 5 minutes.
  4. While rice is cooking and resting, cut smoked shoulder into small pieces and add to beans and rice once done.
  5. Serve garnished with chopped scallions and cilantro.