Black Beans with yellow rice
by:
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
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.
1
comments
Mommy_loves_to_cook
May 8, 2012