Prep 24 hrs
Cook 3 hrs
My mom makes this almost every Christmas Eve and has for a long time. The recipe came from Gourmet magazine, who had to send her a copy when she lost the original! It takes some time, but that's in and out of the kitchen time over the course of a couple of days. I suppose the actual cooking time isn't that bad. Nonetheless, it's well worth it because it is so good.
- 2 1⁄2 quarts water
- 2 lbs black beans, soaked overnight and drained
- 6 slices bacon, chopped
- 1 lb lean boneless beef chuck, cut into 2-inch pieces
- 1 lb chorizo sausage, cut into 1-inch pieces
- 1⁄2 lb Canadian bacon, cut into 1-inch pieces
- 1 1⁄2 cups finely chopped onions
- 1 tablespoon finely chopped garlic
- 1⁄4 cup olive oil
- 1 (28 ounce) can tomatoes, drained and chopped
- 2 tablespoons minced jalapenos, fresh
- hot sauce
- 1⁄2 lb fresh kale, stems discarded and leaves chopped
- 1⁄2 cup long grain white rice
- 1⁄2 cup chopped fresh coriander
- 1⁄2 cup fresh orange juice
- Cook beans and bacon in water for 45 minutes; covered. Stir in the beef and simmer the mixture; covered for 45 minutes. Skim fat and stir occasionally. Stir in the sausage and bacon; simmering another 30 minutes.
- In a large skillet, sauté the onion and garlic until soft (in olive oil). Stir in tomatoes, jalapeño, hot sauce and salt and pepper to taste.
- Transfer 2 c of the bean mixture to the onion mixture and mash thoroughly, adding bean liquid as necessary.
- Transfer onion mixture back to bean pot and stir in the kale and rice.
- Simmer 20 minutes. Stir in orange juice, coriander and salt and pepper to taste.