Black Beans and Rice-ish

I can finally cook again, so I got in the mood for some black beans and rice and decided to do some kitchen chemistry. Here are the ingredients, note that this thing is scorching hot.

Ingredients
15 oz black beans (canned or you can soak, if canned, rinse off)
16-24oz H2o + 2 (chicken) bouillon cubes (or use stock, which I did not have)
1 andouille sausage
2 cups rice (I used leftover texmati)
2 jalapenos
3 serrano peppers
1 medium onion
1 red bell pepper
1 shallot
1 tbsp butter
salt to taste
bunch of cumin … say 2 tsp
garlic powder (bunches, because I forgot to chop up the fresh garlic, otherwise 4 cloves or so)
fresh ground pepper
pinch of cayenne
other spices as you see fit

place the beans, water/bouillon/stock, butter in a pot.
cut the sausage into your desired shape (I prefer coins) and brown. add to pot
fry cut vegetables until somewhat broken down (i.e. not or barely crunchy). add to pot.
bring pot to boil, then simmer for 20+ minutes until you like the consistency.
eat.

The pic isn’t good, but all I’ve got is the cell phone right now. Sorry.
black_bean_rice-01

Serves: probably 6-8.
Cost: $10-ish
Review: 4/5. It’s really tasty, but truly exceptionally hot. Hotter than my firehouse chili, but there are still a multitude of flavors and the spices don’t overwhelm. I’m totally digging this, but it’s not for the faint of heart.