Black Beans and Rice

Submitted by Karla Kelsch

Not to keep the black bean theme going but this is a recipe I made up and it uses several things I store. The amounts are not exact, it's all done to taste. Enjoy,

8 oz. dried black beans (I use half of a 16 oz pkg)
1 lb Kielbasa sausage
1/2 cup chopped onion
2-3 cloves garlic crushed (but still whole)
1 can corn (reserve the liquid to add for later)
salt to taste
pepper to taste
cooked rice, enough for your family

Cover bean with water and soak overnight.

The next morning, rinse the beans and place in the crock pot with the crushed garlic and about 1-2 tsp salt. Cover with enough water to be around an inch above the top of the beans. Cook on low all day.

About 30 minutes before serving, cook your rice (can use white or brown).

Slice the Kielbasa and fry in a separate pan with the onion (you might need to add a little bit of olive oil).

When the sausage is cooked, remove the garlic cloves from the beans and take a potato masher and semi-mash the black beans in the crock pot. You don't want to mash all the beans but by mashing some of them, you end up thickening the sauce. Add the beans and liquid to the meat. Add the drained corn, adding reserved liquid if the bean sauce is too thick.

Serve the black bean mixture over rice. My husband like to add salsa to his to give it some kick.