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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