Looking back at my recipes I have noticed that I have done very little that is a vegetarian dish. So over the past week or so I have made a few vegetarian meals and now have some on hot standby to post. The first up is some Cuban Black Beans and Rice. I kind of screwed up and put too much chipotle chilies in it… My girlfriend’s mouth was not impressed with the level of heat. It even made me sweat a little but was far from unbearable. Otherwise it turned out spectacular. I was hesitant about putting coconut milk in with the black beans but the proof is in the pudding.
Cuban Black Beans
1 tbsp olive oil
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 cloves of garlic pressed
2-3 tsp cumin
2 bay leaves
1 Tbl canned chipotle chilies, minced
2 (15 oz) cans black beans, mostly drained
1 c water
1 c Light coconut milk
1 tsp lime juice
2 finely chopped green onions
1/2 c finely chopped fresh cilantro
In a medium sauce pan sauté the onions in olive oil until they start to turn golden brown.
Add the peppers and garlic and sauté for 3 minutes
Add your spices, black beans, water and coconut milk.
Simmer beans for 30 minutes. Add lime juice and serve.
Top with the scallions and cilantro.
Cilantro Rice
2 c water
1 c jasmine rice (any white rice will work but jasmine is my favorite)
Olive oil
3 -4 cloves pressed garlic (my Zyliss got a work out today)
2 tsp lime juice
1 handful of chopped cilantro
2 hands full chopped spinach
3 chopped green onions
Bring water to boil
Add rice, oil, garlic, lime juice
Reduce heat and simmer
Cook until done (20 – 25 minutes)
Transfer rice to a bowl and mix in the cilantro, spinach and onions
You can serve the beans over the rice, beside the rice or just eat the beans from the pot with a spoon and eat the rice from the bowl with a spoon. What ever floats your boat.
This will go nicely with a nice lighter body beer. My personal recommendation is the Flying Dog Classic Pale Ale but I just really like their beer.
