2021 Week 12 Newsletter
Recipe & Pic from The First Mess
This is another one of those great cheap and easy flex dishes that can be instantly changed up depending on what toppings/garnishes you are feeling! Try some sliced avocado and a dollop of sour cream and scoop it up with tortilla chips or spoon it into taco shells. Throw a fried egg on top for some extra protein and include a side salad with a creamy dressing- beans and rice don't have to be boring!
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1-2 sweet peppers of choice
1 fresh jalapeno
½ medium white onion, sliced
1 cup cherry tomatoes, halved or 1 cup chopped
3 garlic cloves, peeled
1 tablespoon avocado oil
sea salt and ground black pepper, to taste
1 cup brown basmati rice, rinsed thoroughly
1 15½ oz can black beans, drained and rinsed
1 tablespoon tomato paste
½ teaspoon soy sauce
2 ¼ cups filtered water
juice of 1 lime
handful chopped cilantro
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small-medium soup pot or medium braiser-style pot, dry toast the cumin and coriander over medium heat until fragrant. Transfer the toasted spices to a spice grinder and grind until spices are powdered. Set aside.
Remove the stems and seeds from the sweet peppers and jalapeno. Cut the peppers into rustic, 2-inch-ish pieces and place them on the baking sheet.
Place the sliced onions, tomatoes, and garlic cloves on the baking sheet as well. Toss the vegetables with the ground cumin and coriander, avocado oil, salt, and pepper. Slide the vegetables into the oven and roast for 20 minutes, or until lightly browned and uniformly soft.
Let the vegetables cool slightly before transferring to a blender or food processor. Pulse the mixture a few times until you have a chunky paste. You’re just trying to avoid large pieces of garlic and chili. Scrape this mixture into the soup pot from earlier.
Add the rice, beans, tomato paste, soy sauce, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10-15 minutes or so. Add more water if necessary.
Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.