| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 1 |
c |
Black beans |
| 1/2 |
|
Onion; peeled |
| 1 |
|
Clove garlic; peeled |
| 1 |
|
Bay leaf |
| 1 |
lg |
Piece orange zest; about 1 x 3 inches |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
c |
Olive oil |
| 1/2 |
|
Onion; finely minced |
| 1 |
c |
Uncooked long-grain white rice |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Diced red bell pepper |
| 1/4 |
c |
Diced green bell pepper |
| 1 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Fresh tarragon; or |
| 1/2 |
ts |
Dried; crushed |
| 2 |
ts |
Minced fresh flat-leaf parsley |
INSTRUCTIONS
FOR THE BEANS
FOR THE RICE
TO PREPARE THE BEANS: Pick over the beans to remove any stones or foreign
material. Rinse the beans and soak them for 6 hours or overnight. Or you
can use the quick-soak method: Place the beans in a pot of water to cover
and bring to a boil; boil for 3 minutes. Remove the pan from the heat and
let the beans rest for 1 hour in the cooking water. Proceed with the
recipe.
Discard the water in which the beans were soaked or cooked. Place the beans
in a pot with fresh water to cover. Add the onion, garlic, bay leaf, and
orange zest. Boil the beans for 5 minutes, then reduce the heat and simmer
gently for 11/2 to 2 hours or until the beans are tender. If the water gets
low during the cooking, add more to cover the beans. Season the beans with
the salt and pepper, and keep them warm while the rice cooks. The beans can
be cooked a day ahead, refrigerated, and reheated before serving.
TO COOK THE RICE: In a medium skillet, heat the oil. Add the onion and
saut. it over medium heat for 10 to 15 minutes, or until it becomes
chestnut brown. As the onion cools, it will get crispy. Spoon the onion out
of the pan and drain it on a paper towel.
Saut. the rice in the onion oil, stirring it with a wooden spoon to coat
the grains evenly with the flavored oil. Add the chicken broth, diced
peppers, water, and salt. Bring to a boil, reduce the heat to a simmer, and
cook, covered, for 15 to 18 minutes, or until the rice is tender and all
the broth has been absorbed. Don't stir the rice while it is simmering or
it will cook unevenly.
When the rice is cooked, fluff in the herbs with a fork. To serve, make a
ring of rice on a serving platter. Drain the beans, discard the bay leaf,
and pour the beans into the center of the rice. Sprinkle with the reserved
crispy onions and serve.
Converted by MC_Buster.
Per serving: 1253 Calories (kcal); 58g Total Fat; (41% calories from fat);
49g Protein; 139g Carbohydrate; 0mg Cholesterol; 3985mg Sodium Food
Exchanges: 8 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 11 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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