Black Beans and Rice, My Way

Ingredients

• 1 cup dried black beans
• 1 two-ounce link chorizo, diced
• 1/2 onion, coarsely chopped
• 2 large jalapeños, coarsely chopped
• 1 poblano chile, coarsely chopped
• 4 garlic cloves
• 2 tablespoons vegetable oil
• 1 1/4 teaspoon salt, divided
• 1 tablespoon cumin
• 1 cup white rice
• 1/4 cup chopped cilantro leaves
• 1 lime, juiced
• Chopped red onion, for garnish, if desired

Directions

1. Set the oven to 250 degrees F. Add the beans and chorizo to a Dutch oven, then pour in enough cold water to sit about 2 inches above the beans. Bring the pot to a lively boil, cover it, and move it to the oven. Bean timing varies quite a bit with age, so check for tenderness after an hour, then keep tasting every 20 minutes. They may be ready in about an hour. Once the beans are tender, return the covered pot to the oven, turn off the heat, and leave them there to cool.
2. Strain the beans, saving the liquid they cooked in. In a food processor, chop the onion, jalapenos, poblanos, and garlic with quick pulses until the mixture is very fine. Warm the oil in a large sauce pan over medium-high heat, then stir in the minced vegetables along with the salt and cumin. Cook the mixture, stirring frequently, until it has softened a bit, about 5 minutes. Stir in the beans, cilantro, and 2 cups of the saved bean liquid. Once it reaches a boil, lower the heat so it simmers. Leave it uncovered and stir now and then while you make the rice.
3. Bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in the rice, turn the heat down to low, cover the pan, and cook for 15 minutes. Take it off the heat and leave it covered for 5 minutes more. Fluff the rice with a fork, then divide it among the bowls.
4. Take the beans off the heat and mix in the lime juice. Ladle the beans over the rice, finish with chopped red onion, and serve.