From the kitchen of Meghann Shahan Nebeker, (Robyn’s Sister) Spokane, WA
(shared by Robyn Spears)

1 lb. black beans (dry)
1 Hillshire Farms Beef Smoked Sausage, sliced
(note: turkey substitute is healthier and equally delicious)
1 Tablespoon olive oil
4 garlic cloves, minced
2 onions, finely chopped
2 celery stalks, finely chopped
7 cups beef stock or 7 cubes bouillon
4 Tablespoons fresh parsley, coarsely chopped
1 ½ teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
2 teaspoons salt
3 Cups uncooked rice, cooked for 20 full minutes

Garnish:
Sour cream
Fresh cilantro or chives, chopped
Limes, quartered
Tomatoes, diced
Cucumber, chopped.

Rinse beans. Soak beans overnight (a LONG time.) Drain and rinse. Sauté onions and celery in olive oil. Add garlic and half of the sausage and cook until onions are translucent. Add onion mix to beans. Add to beans: beef stock, water as needed, parsley, oregano, cumin, and bay leaves. Bring to a boil. Add half of
the salt remembering in the salt content in the stock and the sausage. Simmer gently boiling until tender 2 ½ – 3 hours, stir occasionally to avoid scorching the pans. Add water to keep beans covered. Allow sit on low in crock pot to melt flavors. Add the rest of the salt and pepper as needed. Smash with potato masher before serving.