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Black Beans With Havarti Rice

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Italian	Rice	4	Servings

INGREDIENTS

1 1/2	T	Olive oil
1 1/2	c	Chopped onions
1	T	Finely chopped garlic
3		15-oz black beans drained
		Salt
1/8	t	Cayenne pepper
1 1/2	c	Chicken stock
1/4	c	Dry sherry
2	qt	Water
2 1/2	c	Long-grain rice
4	oz	Plain Havarti cheese
4		up to
6	T	Chopped parsley, preferably
		Italian flat leaf
6		Turkey bacon, cooked until
		crisp crumbled
3		Tomatoes, seeded diced

INSTRUCTIONS

Heat olive oil in large heavy skillet over medium-high heat.  When
hot, add onions and cook and stir until softened, about 4 minutes.  Add
garlic and cook and stir 1 minute more.  Add beans, 1/2 teaspoon salt,
cayenne and stock and cook until liquid  is reduced by half, several
minutes.  Remove from heat. Taste and add  more salt and cayenne if
desired. (Beans can be prepared a day,  ahead. Cover and refrigerate.
Reheat before serving.) Stir in sherry.  When ready to serve, bring 2
quarts water to boil in large saucepan.  Add rice and 1-1/2 teaspoons
salt and cook until rice is tender,  about 20 minutes, then drain well.
Stir 3/4 of the Havarti cheese  into rice and mix well. Taste and
season with more salt if needed.  Divide rice evenly on 4 dinner
plates. Mound each serving of rice  with some beans. Combine parsley,
turkey bacon and tomatoes and  garnish each portion with mixture.
Sprinkle some remaining cheese  over each serving. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION  JANUARY 17, 1996  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 728 Calories From Fat: 86 Total Fat: 9.7g Cholesterol: 2.7mg Sodium: 3269.2mg Potassium: 1886.4mg Carbohydrates: 117.6g Fiber: 30g Sugar: 6.3g Protein: 41.3g