Tour of the Basque Country

I made a paella of my own dreaming up in honor of the Tour of the Basque Country (a bicycle race) that was held last week. I started with my beans and rice process... well as I think about it the whole thing is my beans and rice just tweaked a little.

I start with some olive oil in the bottom of the pan. I cut up whatever meat I feel like using; this time it was chicken and anduille. I sautee the meat while I cut up an onion. Again that would be your choice. I used a yellow onion, but have used white or red. I like to use huge onions just so there is lots of it with a minimum of effort. When the onion is chopped up add it and the rice (however much you are using) and sautee that with the meat for 2-3 minutes. Now open up two cans of beans...

Digression: The type of beans is entirely up to you and yours. I have used all kidney, all pinto, all black and will probably use several others in the future. I rarely buy beans for this dish and I almost always use cans (lazy). This time I bought a can of chili beans and a can of black. I did this for spicyness and color.

...I used one can of chili beans and one of black. I drained the black and did not drain the chili (get all the flavor you can). Before you put the beans in add stock or water, whichever you prefer and remember to put twice as much liquid or stock than rice. Liquid to rice ratio should be 2:1. After you add the liquid put the beans in and stir.

Now the easiest part. Bring to a boil for about a minute then turn it down to simmer for 20-25 minutes or until the rice is tender.

Oh, I forgot the best part. When I put the rice in I liberally coat everything with hot sauce, sautee and then add the liquid and beans. The cooking reduces the spicy heat and leaves just the flavor.

Once the rice is where you like it throw it in a bowl and eat it.