cup dried adzuki beans, rinsed, picked over, soaked in water overnight
strips thick, uncured, applewood smoked bacon
cup rice, rinsed
tablespoons good bourbon
tablespoon agave nectar (start with 1 tablespoon and add more to taste)
pinch of salt, to taste
In the morning after soaking overnight, discard any
beans that are floating. Drain water. If you are not going to cook
right away, cover container with plastic wrap and refrigerate until
ready to use.
Slice bacon in half, lengthwise, and then chop into
small pieces. Add bacon to cold saucepan or Dutch oven and turn heat to
medium. Cook bacon until fat is rendered and pieces are crisp and
golden. Transfer cooked bacon to a small bowl and set aside. Drain off
all but one tablespoon of grease.
Add beans to pan, stir, and then add rice. Stir to
coat in bacon drippings. Add bourbon, stir and cook, about a minute,
until most of the liquid has evaporated. Add water, bring mixture to a
simmer, and cover pan, lowering heat. Cook until liquid is absorbed and
beans and rice are tender, about 30-35 minutes.
Fluff mixture with a fork.
Add 1 tablespoon of agave, reserved bacon pieces, and
mix into beans and rice. Add additional agave if necessary. Add salt
to taste. Serve hot or warm.