I spotted the dusty canister of dry  black beans on my pantry shelf. I also remembered during the holidays I went to a wedding and the wedding favor was a seasoning blend that the bride had made (yes, she’s a chef) I was so excited to get this but never used it. Today I  thought I would show the dusty canister of dry black beans  and the spice blend some love today. Bon Appetit.

• 2 cups dried black beans
• 6 cups water
• 1 bunch scallions
• 1 carrot
• Few pinches of heart seasonings ( insert your favorite seasoning)
• 1 bell pepper
• 1 tablespoon minced garlic
• ¹⁄₂ cup olive oil
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• Chorizo sausage
• ½ red wine
• 2 cups cooked long-gran rice
• Juice of one lime

Directions In a large stockpot cover beans with water and boil for two minutes. Remove from heat and let stand for one hour. Drain water and cover with fresh water (six cups). In food processor pulse Cook mirepoix (A mirepoix is a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery but that sounds so boring and tasteless. So for flavor am talking about onions, bell pepper, carrot, jalapeño and garlic.) In oil for five minutes, until tender. Add all remaining ingredients to the beans and bring to a boil. Reduce heat and simmer covered for two hours until beans are tender. Add more liquid if necessary. Add chorizo and cook 10 more minutes. Serve with two cups of cooked rice and roasted vegetables.