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  • Spicy Black Beans

  • 2 cups dried black beans picked over, soaked over night

  • 3 tablespoons Extra Virgin Olive Oil

  • 0.5 medium Onion diced

  • 1 jalapeno chilli chopped

  • 2 Cloves Garlic chopped

  • 1 Bay leaf

  • freshly ground Black pepper

  • Kosher Salt

  • Yellow Rice

  • 2 cups long grain Rice

  • 4 cups Water

  • 2 Cloves Garlic smashed

  • 1 tablespoon Turmeric

  • 1 tablespoon Kosher Salt

  • 1 Bay leaf


  • Spicy Black Beans:

  • 1.

    For the beans: In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

  • 2.

    In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

  • Yellow Rice:

  • 1.

    For the rice: Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

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