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Gourmet Rice And Beans central american, fall, winter, fried, summer main course, spring 1 pound dried black beans 3 cloves garlic; peeled 2 sprigs epazote; opt. 2 bay leaves Salt 3 tablespoons olive oil 1/4 pound (to 1/2 pound) chorizo sausages; (optional) 1 medium red onion; chopped 2 cloves (to 4) garlic; crushed or chopped 1 teaspoon cumin or cumin seed 1/2 cup red wine (optional) 1 pound fresh tomatoes; chopped or 1 large can canned tomatoes with their juice, broken up 1/2 teaspoon Chilpotle Purée (optional, see reci 2 cups white rice or brown rice If you want to fix this in the absolute minimum time, you can pressure-cook the beans with the garlic, epazote, bay leaves and salt for 45 minutes. If so, skip the next two paragraphs. Rinse the beans in water and check them for stones and other debris. Cover them in a pot with an inch of water. Either let them soak overnight, or bring them to a boil, remove from heat, cover and let sit for an hour. Change the water on the beans (key to making them—and you—less gassy), bring them to a boil with the garlic, bay leaf, epazote and a teaspoon or so of salt. Cook until tender, which may be anywhere from a half hour to 1 1/2 hours. If using brown rice, now's the time to start it: bring it to a boil in an open heavy saucepan with 3 cups of water (salt it if you like), then cover tightly, reduce the heat to very low, and cook for 45 minutes. Meanwhile, heat the olive oil in a heavy frying pan with the onion, garlic and cumin. If using chorizo, skin it and break it up while frying. Cook until the onion is tender and the pan gives off an intoxicating aroma. If using red wine, add it now and let it stew a couple of minutes until it's mostly gone. Add in the tomatoes and simmer until it forms a medium-body sauce, 15 or 20 minutes. Add Chilpotle Purée to taste, if using. If using white rice, put it on now by following the directions for brown rice, but only cooking it for 20 minutes. Combine the beans and tomato mixture, and simmer together for about 10 minutes. Serving Suggestions: You can make a complete meal out of just the rice and beans, but you can also make it as festive as you like by serving any of the following on the side as garnishes: tortillas, cut-up avocado, fresh chopped tomato, chopped fresh cilantro, chopped scallions, grated Cheddar or Jack cheese, chopped black olives. Chilpotle Purée makes the perfect condiment for the table. Serves 6 to 8 NOTES : Black beans with onion, tomatoes and rich spices. In the US, beans have a Depression-era stigma attached to them, but this is one of the world's great staple foods, particularly in Latin America. The combination of rice with beans form a complete protein, lending this meal a great feeling of satisfaction, especially if you also heed some of the serving suggestions. As you might guess from all the optional ingredients, this is a very flexible recipe; it serves equally well for anything from a simple vegetarian centerpiece, all the way up to festival eating. Epazote is a Mexican herb (available dried in Mexican market but easy to grow if you can find it) which smells vaguely like kerosene but adds a complexity to black beans. Chorizo is one of those don't-ask-what's-in-it sausages, spicy and red with peppers. It adds a lot of meatiness to the recipe, but the dish stands on its own without it. Red wine burnishes the flavors, and doesn't have to be premium wine, but again, it 0 0 1492 0 0 0 2691 0 3505 3013 1244 0 0 0 2607 1262 Yield: 8 servings Preparation Time: 1:30 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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