Jane Irwin's Miasma Beans and Rice

Black Miasma Beans and Rice
2 1/2 cups dry black turtle beans
1 sweet pepper (any kind)
1 hot pepper (any kind)
1 small tomato
1 medium-size yellow onion
1/2 lb bacon (back, canadian, rashers or American)
2 tsp Cumin
Sage
Oregano
3 cups basmati rice Soak the beans overnight. The following morning, rinse and dump the beans into a crockpot and cover with water. Slice the bacon into thumbnail-sized pieces and fry in a skillet. Put bacon in with beans, reserving a few tablespoons of grease. Chop the onion loosely and fry in the bacon grease until translucent, then add to pot. Deglaze pan with a bit of water and add that, too. Chop and add the tomato and peppers to the pot, add the cumin, then adjust with sage, oregano, salt and pepper to taste.

Turn the crockpot on low, cover it, and leave for work. That evening, make basmati rice and spoon beans over. If the bean gravy's not quite thick enough, take the cover off the crockpot and turn it on high while you cook the rice.

Black as a politician's heart, and cheap eats, too -- a 8-cup crockpot of this evil-looking stuff will set you back about $3.