Black Beans and Rice

By exdircomp

Ingredients

• Ingredients
• 2 fennel stalks, chopped
• 1 carrot, chopped
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon celery seeds
• 3 cloves garlic, minced
• 2 cups cooked black beans
• 1 container beef/chicken/vegetable broth
• 1 bay leaf
• One 14-ounce can diced tomatoes
• Kosher salt and freshly ground black pepper
• 1/2 cup dry sherry
• 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice
• 1 medium onion, peeled and cut into 1/4-inch dice
• Steamed rice
• 1/4 teaspoon ground turmeric

Preparation

Step 1

Directions
Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes.Cook the celery, carrots and onions in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant. Add the black beans, bouillon, bay leaf and tomatoes, and enough broth to cover by an inch or two (about 3 cups). Simmer for at least 30 minutes, up to 2 hours, adding broth if needed. Season with salt and pepper to taste and add the sherry. Cook rice, following package directions, with the addition of turmeric to the cooking liquid.