
Black Beans with yellow rice

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This particular combination of rice and beans is one of my favorites. Conveniently, its 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, Id go for something tropical and coolinga 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
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
preparation

comments
Mommy_loves_to_cook
May 8, 2012