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Sunday, November 13, 2016

Mexican Rice Bowl with Black Beans and Greens

 I am taking a wonderful vegetarian big bowl class online through Craftsy.  This is the first recipe I have tried, and I will be sharing more as I learn and complete the course.  This recipe is time made up on the weekend when you have more time to prepare all the steps.  The beans have to be soaked overnight, then cooked for 1 1/2 hours and then sit overnight again to meld all the flavors.  This is the time intensive part.  It could be done in steps on a weekday.  Just know you are not going to put this recipe together after work one night.


For the black beans with greens:
1 lb (21/8 cups/455 g) black beans, rinsed and
picked over
  • 2 quarts water
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 to 4 garlic cloves, minced
  • About 4 tablespoons chopped fresh cilantro
  • Salt
  • 1 generous bunch(about 6 c. chopped) of greens of your choice
  • For the brown rice:
    • 11⁄2 cups brown rice
    • 3 cups water
    • 3⁄4 to 1 teaspoon salt
  • For the salsa fresca:
    • 1⁄4 small white or red onion, minced
    • 1 teaspoon red wine vinegar
    • 3-4  ripe tomatoes, finely chopped
    • 1  jalapeño chile, seeded, if desired, and minced
    • 4 tablespoons chopped fresh cilantro, or more to taste
    • 1 to 2 teaspoons fresh lime juice (optional)
    • Salt
  • 1 or 2 avocados, peeled and sliced or diced
  • Chopped fresh cilantro
  • Crumbled queso fresco 

    For the beans:  Rinse beans in a colander.  Carefully pick through as sometimes there will be small rocks mixed in. Put beans in a large bowl and cover with water.  Water should be about 2" above the beans.  Let sit and soak overnight.
    The next day, put oil in a large dutch oven and saute the onion and garlic for about 3 minutes.  Pour in all the beans and water.  Bring to a boil.  Skim off any foam that forms on the surface.  REduce heat, simmer covered for 30 minutes.  Add teaspoon of salt and cover again.  Continue to simmer for 1 1/2 hours.  Cool and place in refrigerator overnight.

    For the rice:  Put water into a large saucepan.  Bring to boil, add rice and salt.  Cover and simmer for about 25 minutes or until all water is absorbed.  Take off heat, uncover, cover with a towel and then the lid and allow to sit for 10 minutes.

    Combine all the salsa ingredients in bowl and let sit for 15 minutes.

    Put the bean pot back on the stove and bring to a simmer.  Add in the greens, cover and let cook for 10 minutes to wilt the greens.

    To serve: 

    1. Spoon the rice into deep or wide bowls. Top with the black beans and greens, making sure to ladle in plenty of broth. Garnish with the avocados and cilantro. Top with the salsa, sprinkle with the cheese, and serve.

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