Bring on the black beans

in Mains

Black bean disclaimer here: I am crazy about black beans and promote these little nutrient powerhouses at every opportunity.

I buy them canned or dried – I’m not fussy. I  add them to soup, toss them in my salads, mash them for dips, and cook them with rice just like this traditional recipe which was inspired by staying in The Bahamas at my sister’s beach side home.

INGREDIENTS

For Black Beans and Rice:

  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 cup whole-grain brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 3 1/2 cups canned low-sodium black beans, drained

For Pumpkin Curry:

  • 1 1/4 cups coconut milk
  • 1 cup water, plus more as needed
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 inch fresh ginger, grated
  • 2 – 3 whole kaffir lime leaves
  • 2 red chili peppers, rinsed; seeded and diced
  • 2 cloves garlic, peeled and minced
  • 4 – 5 cups peeled pumpkin, cut into cubes
  • 1 large onion, peeled and diced
  • Salt, to taste

In Addition:

  • Fresh curly parsley, for garnish

METHOD

For Black Beans and Rice:

  1. Sautee the onions and garlic in a little stock or water for  3 to 4 minutes.
  2. Add the rice and saute for about 2 minutes.
  3. Add the water and bring to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes.
  4. Add cumin, cayenne and black beans. Let stand 5 minutes, then fluff with a fork. Divide among plates, serve with pumpkin curry and garnish with parsley.

For Pumpkin Curry:

  1. While the rice is cooking, combine coconut milk, water, turmeric, curry, ginger, lime leaves, chili peppers and garlic in a medium bowl.
  2. Sautee in a little stock or water the cubed pumpkin and onion  until the onions start to soften.
  3. Add the coconut milk mixture and bring to a boil. Reduce heat and simmer until the pumpkin is tender, but not overcooked. Add more water, 1/4 cup at a time, if necessary, to keep the pan from getting too dry.
  4. When the pumpkin is fork tender and the curry sauce is thick, take the pan off the burner and let sit for 2 to 3 minutes. Season to taste with salt. Serve with black beans and rice.

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