Black Beans with yellow rice

5

by: Head Chef






This particular combination of rice and beans is one of my favorites. Conveniently, it’s one dish where organic canned black beans do just fine if you take a moment to doctor them up. It's vegan as is. The sweet red fruit of a Chilean Cabernet or Australian Shiraz would be a lively partner for both the beans and the rice. For dessert, I’d go for something tropical and cooling—a mango sorbet, a basket of pineapple guavas, or a ripe cherimoya.




ingredients

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serves: 4

Coconut Rice

2 teaspoons light peanut oil

1 green bell pepper, finely diced

1 small onion, finely diced

1 leaf bay

1/3 cup chopped cilantro (plus leaves for garnish)

1 clove garlic minced

1 teaspoon (scant) toasted and ground cumin seeds

1/4 teaspoon chipotle chile (powdered or in adobo sauce, or more to taste)

2 cans (15 ounce) black beans with their juice, preferably organic (about 3 cups)

1 cup (scant) coconut milk (or all the coconut milk remaining from the rice)

sea salt

2 limes (1 juiced, 1 cut into 4 wedges)

Pickled Onions, optional

Nutrition Facts
Black Beans with yellow rice

Servings Per Recipe: 4

Amount per Serving

Calories: 382

  • Total Fat: 17.5 g
  •     Saturated Fat: 13.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 829.7 mg
  • Total Carbs: 46.7 g
  •     Dietary Fiber: 18.2 g
  •     Sugars: 4.1 g
  • Protein: 15.2 g
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preparation

1.  Start the rice.

2.  Heat the oil in a saucepan. Add the pepper, onion, bay leaf, and cilantro and cook, stirring frequently, for about 5 minutes. Add the garlic, cumin, and chipotle, then the beans and coconut milk. Bring to a boil and simmer until hot. Season with salt and add fresh lime juice to taste.

3.  To serve, scoop the hot rice onto a plate or pasta plate. Scoot the beans around the rice and garnish with the cilantro leaves, pickled onions, if using, and lime wedges.

Cooks' note:
Make the Coconut Rice, but instead of setting the rice aside to cool, use the rice hot from the pan, pressing it into a cup first, then unmolding it, or simply scooping in onto the plate and adding the black beans. While you can stop here, pickled pink onions and a wedge of lime make a fetching garnish.

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