Judías pintas y arroz al estilo del sur profundo

Ingredientes

• 1 pound dry pinto beans, soaked overnight, picked through and rinsed
• 2 tablespoons olive oil
• 2 cups chopped, cooked ham, 1/2 pound package of smoked sausage or andouille sausage, or 1/2 pound of bacon, chopped
• 1 large onion, chopped
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 tablespoon chicken base (like Better than Bouillon brand)
• 1/4 cup chopped, jarred pickled jalapeno slices
• 1 tablespoon jalapeno juice, from the jar
• 1/4 cup green or red salsa
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt, or to taste
• 1/4 to 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama)
• Hot, steamed rice

Preparación

1. 1

   Soak beans overnight, or use quick boil method.

2. 2

   If you are using bacon, or bacon in combination with other meats, omit the oil and sauté the bacon first before the other meats. Use the rendered fat to sauté the vegetables. Otherwise, heat the oil in a stockpot and add the ham or sausage, cooking until browned.

3. 3

   Add the chopped onion and celery and cook and stir until onion is softened and slightly caramelized. Add the minced garlic and cook for about a minute.

4. 4

   Stir in the beans, chicken base, jalapenos, juice, salsa and pepper; add enough water to cover, plus about 2 inches (about 2-1/2 quarts total) and bring to a boil.

5. 5

   Reduce heat and simmer for about 1-1/2 to 2 hours, stirring regularly. Add additional water 1/2 cup at a time only if the beans thicken too much.

6. 6

   Add salt and Cajun seasoning, taste and adjust as needed. Remove a cup of the beans and mash them with a fork, returning them to the pot; stir.

7. 7

   Serve as a side dish or scoop beans over hot, cooked rice and serve topped with Chow Chow if desired. Add warmed, buttered flour tortillas, a big slice of hot buttered southern style skillet cornbread, hoecakes or even a yeast roll, and maybe even some greens on the side.