Jeremy’s Tasting Notes &c.

Jeremy’s Favorite Rice and Beans

heirloom beans (I like Borlotti or Ojo de Cabra) or pinto if unavailable
brown rice
allspice
oregano
salt
pepper
fragrant(!) extra-virgin olive oil (I like Trader Joe’s Australian – cheap and good)
Pecorino Romano cheese
(optional) toasted pine nuts

I like to do this with about 3 parts brown rice to 2 parts beans. Soak beans overnight, then cook in crock pot until tender. Add salt at least 10 minutes before finished. Drain beans, reserving liquid. Prepare brown rice using a mixture of the remaining bean liquid and water in rice cooker along with the allspice and oregano and salt. When the rice has cooked, stir in the beans. To serve, scoop rice and beans into serving bowls, drizzle with olive oil, top with fresh-cracked pepper and grated Pecorino Romano, and optional toasted pine nuts.