SNOW DAY!! Waking up to a sparkling white world-- what a feeling! I still get as giddy as a kid when greeted with a winter storm. We don't ordinarily get much snow in our portion of Arkansas, so when we do, schools close, people stay home, and we alternately cheer and curse the glorious inconvenience. The energetic rush out to build snowmen, to slide down icy hills, and to hurl a hard-packed snowball at their nearest and dearest, while the rest settle in to drink hot cocoa, watch the fire in the fireplace, and cook. Ah, hearty winter food! Who doesn't love to dip into a steaming bowl of creamy chicken soup or a pot of bubbling chili? Stews... beans... food cooked on stove-top. That's the stuff that warms a winter soul.......

My daughter-in-law called yesterday and asked me what I would be cooking. She was looking for something hot and satisfying, but was tired of the usual winter fare (they get more snow where she lives in Missouri). Her question prodded me to mentally peruse my favorite stovetop dishes, hunting for something steaming, rich-tasting, and savory. Aha! Moros y Cristianos, otherwise known as Black Beans and Rice. This traditional Spanish dish commemorates the long-running battles between the Moors (black beans) and Spanish Christians (white rice) from the 8th-15th centuries. There'll be no battling in your kitchen-- the two components complement each other beautifully in flavor, texture, and color. Chock full of taste from the peppers, onions, and garlic, I pump up the flavor with bouillon cubes, turkey bacon, and hot sauce. Rich and tasty, but still reduced fat and high fiber. This healthy dish would be allowable on most popular diet plans: South Beach Diet, Mediterranean Diet, Weight Watchers, etc. My version is made the long way: dried beans instead of canned, brown rice instead of white...... but hey! It's a snow day! What else do you have to do?! So Linde, bundle up the kids and send them out to play while you prepare the dish, and then run join them-- this will cook for hours and be ready to greet Daddy when he bursts in the door after a long day at work! And for the rest of you, give it a try; Eat good, my friend!

Moros y Cristianos (Black Beans and Rice)
16 oz. package dried black beans (frijoles negros)
1/2 package of turkey bacon
1 large onion, chopped
1 bell pepper, chopped
1 tsp. minced garlic
4-6 beef bouillon cubes (according to taste)
1/4 tsp. ground pepper
2 tsp. olive oil
Louisiana hot sauce, to taste

1 cup brown rice, cooked according to package directions

Rinse black beans. Place in large pot, cover with water (about 8 cups). Bring to boil, boil for 2 minutes, then let stand for one hour. While the beans are standing, slice turkey bacon into half-inch widths, brown in a skillet. Remove bacon, add olive oil, onion, and bell pepper to skillet, saute until softened. Stir in garlic and ground pepper. After the beans' hour is up, pour off the water and add fresh water to cover (frankly, I never do this and just use the soaking water, but it IS recommended on the bean package.) Add the sauteed vegetables and bouillon cubes (these provide the salt and extra flavoring). Bring to a boil, reduce heat, cover and simmer until beans are tender, about 2-3 hours.  Add a few drops of hot sauce if you like, to give it a little extra zing. Serve over cooked rice, preferably in a bowl! A one-cup serving contains 60% RDA dietary fiber, 9 grams of protein, and is a good source of iron.

This will make at least 8 servings, which means leftovers, and have I got a yummy recipe for you using these black beans. That'll come in a few days. For now, I've got to get out into the snow!