Authentic Beans and Rice

Cook the Rice

1. In a medium pot, combine the rinsed rice, water, butter (or oil), and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let it sit covered 10 minutes. Fluff with a fork.

Build the Flavor Base

1. If soaking your beans, drain them now. If not soaked, rinse well and set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery. Cook 8 to 10 minutes, stirring, until softened and lightly golden at the edges.
3. If using smoked sausage, brown it in the pot first (or in a skillet), then transfer to a plate. You will add it back in during the simmer.
4. Add garlic and tomato paste. Cook 1 minute, stirring, until the paste darkens a bit and the garlic smells like dinner.
5. Add salt, cumin, smoked paprika, oregano, coriander (if using), and cayenne (if using). Stir for 30 seconds to bloom the spices in the oil.

Simmer the Beans

1. Add beans, bay leaves, and broth. Bring to a boil, then reduce to a steady simmer.
2. If using smoked sausage, stir it in now.
3. Partially cover and cook until beans are tender, about 60 to 90 minutes for soaked beans, or 90 to 120 minutes if unsoaked. Stir occasionally and add a splash more broth or water if the pot looks dry.
4. When beans are tender, remove bay leaves. Scoop out about 1 cup of beans and mash them with a fork or masher, then stir back in. This thickens the pot and makes everything creamy.
5. Turn off heat. Stir in vinegar and lime juice. Taste and adjust salt, and add more lime if you want it brighter.

Serve

1. Spoon rice into bowls, ladle beans over top, and finish with cilantro or parsley. Add scallions, avocado, and hot sauce if you are feeling fancy with minimal effort.