Black Beans & Rice with Ginger-Lime Salsa
May 15, 2013
I saw this recipe from Bon Appetit while planning a family trip to Illinois. I sent it to Margaux’s Mom Kathleen where I’m staying and she gave it a thumbs up . . . and that was only on paper :-). I made this a couple of days ago and we both agreed it’s a Wow! A pretty fast and easy wow at that. We served with a green salad and a Sauvignon Blanc. My niece Malory’s kids are sick so I asked if I could get her some groceries, and she requested most of the ingredients in this recipe. So I shared it with her and she made it last night – so not only did adults like this but it has been kid-tested also. And, thanks for the photo, Malory!
Malory says . . .
As Aunt Suzy mentioned I have three sick kiddos, ages 5 and under, so as you may be able to imagine I am a little worn out! Deciding what’s for dinner is never an easy task and the same recipes can get very monotonous. What I love most about this simple recipe is that it takes the same ingredients I usually have on hand and mixes it up for a great flavorful dish! My tastebuds were in heaven! My kids loved it too and even asked for seconds. Next time I will definitely be doubling this recipe!
2 tablespoons olive oil, divided
1 large onion, chopped
2 cups brown rice
3 cups water
Kosher salt and freshly ground black pepper
1 teaspoon each ground cumin and coriander
2 15-ounce cans black beans, drained and rinsed
1 cup water
2 jalapeños or Fresno chiles (red preferred if available), stemmed, halved, seeded
1-2 garlic cloves
1 rounded tablespoon chopped peeled ginger
zest and juice of one lime
1 avocado, halved, pitted, chopped
1/2 cup or more coarsely chopped fresh cilantro
1/2 cup or more crumbled Cotija or feta cheese
lime wedges (for serving)
Cook the rice: Heat one tablespoon olive oil in a medium saucepan. Saute about 1/4 of the chopped onion till soft then add the rice and saute until it has a nutty aroma. Add the 3 cups of water, bring to a boil and simmer for 30-45 minutes until water is completely absorbed. When done, add a handful of cilantro if you wish. While the rice is cooking . . .
Cook the beans: Saute about 1/3 of the remaining chopped onion in one tablespoon olive oil till soft. Add the spices and saute a minute more. Add the beans and water, bring to a bubble, turn down the heat and simmer 8-10 minutes, stirring occasionally and mashing a few beans. Take off heat and set aside.
Make the salsa: Place the remaining onion, chiles, garlic, ginger and lime zest/juice in a blender container. Pulse to a chunky consistency. Pour salsa into a bowl.
Assemble the dish: For each serving, place rice into a bowl and top with some beans. Sprinkle with cilantro, some avocado and cheese. Top with the ginger-lime salsa. Pass the lime wedges.