How to Make Grandma's Rice and Beans

Soak the beans in water overnight and discard the soaking water.

Cook the beans in a pressure cooker with fresh water, one bay leaf, and the bacon rind for approximately 20 minutes after the cooker reaches full pressure.

In a separate pot, fry the bacon until it renders plenty of fat, then remove any excess rendered fat.

Add the smoked sausage (Calabresa) to the pot with the fried bacon and let both cook until nicely browned.

Add the all-purpose seasoning blend to the fried meats, mix, and turn off the heat, setting the sauté aside.

Begin preparing the rice by using some of the reserved bacon grease to sauté the all-purpose seasoning blend.

Add the rice and sauté well until it is completely coated in the seasoning.

Add the four cups of hot or boiling water and one tablespoon of salt to the rice.

Cook the rice over medium-high heat with the pot slightly covered.

As soon as the rice absorbs the water, turn off the heat, completely cover the pot, and let it rest undisturbed for 8 to 10 minutes.

Once the rice is ready, mix the cooked beans (which should have cooked for another 10-15 minutes with the added seasonings) into the sautéed meat mixture, adding a little more water if necessary.

Season the beans with a shot of cachaça, a little cumin, black pepper, salt, and fresh herbs, mixing well.

Serve the finished beans over the fluffy rice, ideally accompanied by a fried egg.