For ease of getting the family to the dinner table, nothing beats a recipe that you can remember all the ingredients, unless, of course, it’s a recipe that you always have the ingredients on hand. My sister, Bridget, passed along this recipe for Fejoida (Brazilian Black Beans) years ago, and it is a family favorite.

When I buy ham hocks, they come packaged in 2 in my supermarket, I simply put the extra one in a baggie in the freezer. If that's all the meat I have, that is fine. This is versatile, it really can be made with whatever leftover sausage or pork you have on hand, I've even used pork chops. Yesterday, I used dried beans (wanted to test the pressure cooker precooking method) and the leftover ham and it's bone from our Palm Sunday brunch, yum! (My second son still prefers the chorizo.)

Keep canned black beans and rice in your pantry, then the only fresh ingredients you need to worry about are 2 onions, 2 cloves of garlic, 1 tomato, and cilantro. Nine out of 10 days I have onions and tomatoes on hand. Five out of 10 days I have cilantro, because we like the flavor and use it alot. You could substitute a little jarred pico de gallo or even salsa, or just serve the beans and rice alongside a salad. But even if you need to run to the market for a little produce, it’s about the easiest meal you can make.

I put mine in the crockpot yesterday, because it was a rainy, raw day, and I craved the comfort of having dinner ready at the end of the day, besides, my days get a little crazy after 2 pm when the boys get home from school (I may have mentioned that a time or two before, it’s a tired old refrain), but this can as easily be made in 30 minutes on the stovetop.

Fejoida (Brazilian Black Beans)

1 med onion
2-3 15oz cans black beans, drained*
1-2 T olive oil
1 lb cut up chorizo, liguica, smoked sauage, keilbasa, or ham
2 cloves garlic, chopped
8 oz can crushed tomatoes
1 c rice
1 med tomato
1 med onion
fresh cilantro chopped
Olive oil and vinegar to taste

In a large sauce pot, sauté onion and garlic in olive oil. Add meat to brown. Add crushed tomatoes and black beans. Simmer 20-30 minutes, if time permits flavor is enhanced with additional cooking time.

Meanwhile, prepare white rice. Dice the tomato, onion, and chop the cilantro. Mix together, season with salt and pepper, dress with olive oil and balsamic vinegar to hold together, but do not overdress.

Serve beans over rice. Garnish with cilantro-tomato mixture. Tastes even better the next day (but make the cilantro-tomato mixture fresh).

*To substitute dried beans, which are very affordable, soak them overnight according to the package directions, or place them in a pressure cooker, covered by an inch or more of water. Bring to full pressure and cook for 7 minutes. Turn burner off and let pressure release naturally. Use these beans in any recipe where canned beans is called for. Beans will keep in the refrigerator for a week.