```# Stuff                                              
Okay, actually coherent this time, this is just simple black beans and rice,
very Cuban. I made this a lot in college because you could make a large batch
and eat it over many days. This should make ~4 servings, everything is in
imperial, get over it Euros.

# Beans
First step is procuring some beans. It's up to you if you want to use dry or
canned beans, canned is much easier but dry beans are generally better
texture-wise. If you've ever beansed before you should know how to do this, but:
Measure ~2 cups of dry beans and cover with ~3-4x the volume in water (or just
a few inches above the beans). Add a tbsp of salt and soak for ~8-12 hours.
Might need longer if your beans are hella old.

In a pot or pressure cooker, dice half a large onion and sauté in olive oil
until golden (other oils and fats work too). Now add your drained beans.
Add 2-3 cups of chicken stock. The beans should be covered at least an inch,
more liquid means a soupier result, to taste. Gelatinized bone broth is by far
the best but any will do. I like using 'Better than Bouillon' which will tell
you how much to add per cup if there's no real stock. You can also bloom some
gelatin in cold broth and add it to get a similar mouthfeel.
Bring it to a simmer.

If using a pressure cooker (best):
  15 minutes high pressure
  5 minutes natural release
  Quick release remaining pressure
  5 minutes rest with lid on
If using a standard pot:
  Gentle simmer for 60-90 minutes under a lid
If using pre-cooked/canned beans:
  You are done

# Chorizo
Keep it at a gentle simmer. Add however much Mexican chorizo you want (the raw
kind, not the cured Spanish kind), forming it into little balls. You really want
a brand that doesn't break apart while cooking. Cook those for ~5 minutes until
fully done, and the beans are complete.

# Rice
Make two cups of yellow rice. Traditionally you'd use long-grain, but I
personally prefer Japanese short-grain. This rice, the chorizo, and the salt is
where the majority of the seasoning comes from. Cook it however you'd normally
cook rice. personally, I heavily recommend people invest in a rice cooker.
Easiest way is to just fold in the seasoning packets, but you can do it
traditionally if you're heroic.

# Finishing
Now you're basically done, just combine the bean slop with the rice and top with
the juice of a quarter of a lime. You can add anything you want — cilantro,
avocado, diced onions, cheese, sour cream, etc. I personally like adding a
generous amount of habanero sauce.

The beans should keep for over a week, and if you have a rice cooker you can use
the 'keep warm' feature. Reheat and serve and you've basically got four hearty
meals from a single, relatively easy, recipe.
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