There are endless variations on the basic, satisfying theme of beans and rice. This is just one way to get started with dry beans.
2 tablespoons butter, oil or lard
1 onion, chopped
2 garlic cloves, finely chopped
1 pound beans, soaked (soak for a few hours if you have time, then drain off the soaking water, then cover the beans again with enough water to go over the top by an inch or two)
1 small shallot or scallion or garlic
1 pound smoked sausage, cut into 2-inch pieces
Salt and black pepper to taste
Parsley, chopped (optional)
Sauté onions, shallot, and garlic in oil until softened. Add the beans and second soaking liquid, bring to a boil, and simmer for an hour or so. Check occasionally to make sure there is enough liquid and add more as necessary.
Add salt and continue cooking until beans are soft. Remove one cup of beans; drain and mash them in a bowl. Return to the pot and combine beans thoroughly. Add the sausage and continue simmering until the sausage is heated through. Check for seasonsong. Add parsley and serve over rice.
– The Rancho Gordo Heirloom Bean Grower’s Guide by Steve Sando