Fresh Dungeness Crab (and Beans and Rice- Congrats to the NOLA Saints!)

Grant just returned from a trip to the Oregon Coast with stories about 15 pound fish pulling his float tube up and down the river and a cooler full of fresh dungeness crab- one of the best foods of Oregon!   Yesterday I made Linguine with the crab meat from the bodies and claws tossed with Piquillo Peppers, Artichoke Hearts, fresh Chevre, Parmesan Reggiano and some green onions.  Super easy, super fast - incredibly rich and delicious.
Plus, I still had 12 legs for dinner tonight.
I thought about it all day as I painted at the new BELLA store location in La Grande.  The N'Orleans Saints played some influence on my decision to go in a beans and rice direction.  Congratulations to the city of New Orleans!
I stopped at the market and grabbed some veggies and came back and created this delicious dish!

Fresh Crab with Beans and Rice
2 slices lean bacon (Hill Meat Co. in Pendleton make fabulous bacon!  This is optional of course, but incredibly delicious!)
1 sweet onion, sliced thinly
1 Poblano Chile, sliced thinly
1 T. olive oil
1 c. vegetable broth
1 c. fresh green beans, chopped into bite-sized pieces
1 c. jasmine rice
1 c. cooked black beans
1 c. crushed tomatoes
2 T. chipotle sauce (a really smokey one like Bufalo)
1 avocado, cubed
1 c. cilantro, rinsed and chopped

1. Saute bacon in heavy bottomed pan.  Add onions and cook until transparent.
2.  Add chile and the olive oil (if the bacon is super lean) and saute for a minute and add rice.  Stir until rice is coated with oil and add broth and cover.  Cook 5 minutes and add tomatoes.
3.  Stir in black beans, green beans and chipotle sauce .   Add another cup of water, cover and lower heat.  Cook for 15 minutes.
4.  Turn off heat and let rice mixture relax and thicken.
To serve, sprinkle plates with fresh cilantro.  Portion beans and rice mixture onto plate and top with crab, fresh avocado and garnish with a bit of the chipotle. 
Serve with a great NW microbrew and ENJOY!