Black Beans with Canadian Bacon over Rice (original version)

Okay, I'm going to post 2 versions of this recipe, the original and my simplified version. This is the original version straight from the Whole Foods Market website.

Garlic and jalapeno impart a lively zip while lean, tender Canadian bacon provides a meaty flavor to this spirited variation on black beans and rice. Perfect for slow cooking on the stove or in a crock pot. It's a hearty, protein-packed meal that makes delicious leftovers.

Serves 4

• 1 cup organic black beans

• 2 cups organic chicken broth

• 2 bay leaves

• 2 tablespoons extra virgin olive oil

• 1 small green pepper, chopped

• 1/2 small red pepper, chopped

• 3 cloves garlic, minced

• 1/2 to 1 jalapeno pepper, seeded and sliced

• 1/2 teaspoon ground cumin

• 2 ounces Canadian bacon, diced

• 1 cup water

• sea salt, to taste

Soak beans overnight in water to cover. The next morning, discard the soaking liquid and rinse the beans.

For crock pot preparation:

Place beans and 2 cups chicken broth along with the bay leaves in a crock pot set on high for 3 hours, stirring occasionally. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook in crock pot on high heat, stirring occasionally for another 4 to 6 hours, adding extra water or stock, if needed. Season with salt prior to serving. Serve over rice (recipe below).

For stove top preparation:

Place beans and 2 cups broth with bay in a soup pot. Simmer beans, covered, for 1 hour, stirring often. Sauté green and red pepper, garlic, and jalapeno in olive oil for 5 minutes. Add the sautéed vegetables to the beans along with the cumin, Canadian bacon and 1 cup of water. Continue to cook for another hour or until beans are completely tender, adding extra water or broth as necessary. Season with salt prior to serving. Serve over rice (recipe below).

Rice

• 1/4 cup diced yellow onion

• 1 TB butter

• 1 cup jasmine rice

• 2 cups water

• 1/2 tsp sea salt

Sauté onion in the butter, stirring often for 2 minutes. Add the rice and stir to coat for another minute. Add the water and the salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until all water is absorbed.

Nutrition Info

Per Serving (8 oz-wt.): 250 calories (60 from fat), 6g total fat, 1g saturated fat, 5g dietary fiber, 8g protein, 39g carbohydrate, 10mg cholesterol, 540mg sodium