It starts with basmati rice cooked with coconut milk, turmeric, and saffron, then builds on flavor with black beans seasoned with chipole chiles and cumin. Pickled red onions are almost the best part of the whole dish, especially for someone like me who craves an acidic counterpoint.
Please try this dish. You won't be disappointed.
Adapted from Deborah Madison's Vegetarian Suppers
Black Beans with yellow rice
- 1/2 large red onion, thinly sliced
- kosher salt
- 1 teaspoon sugar
- apple cider vinegar
Toss the sliced onion with a pinch of salt and the sugar. Cover with the vinegar. They'll soften and turn bright pink in about 20 minutes, and will keep for about 5 days in the refrigerator.
- 1 1/2 cups basmati rice
- 1 cup coconut milk
- 2 pinches of saffron threads
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 2 teaspoons peanut oil
- 1 green pepper, finely diced
- 1 small onion, finely diced
- 1 bay leaf
- 1/3 cup chopped cilantro, plus leaves for garnish
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon or ground chipotle chile
- 2 15-ounce cans organic black beans plus their juice (about 3 cups)
- 1 scant cup coconut milk (or all the coconut milk remaining from the rice)
- 2 limes, 1 juiced, 1 cup into 4 wedges
1. Heat the oil in a saucepan. Add the pepper, onion, bay leaf, and cilantro, and cook, stirring frequently, for about 5 minutes. Add the garlic, cumin, and chipotle, then the beans and coconut milk. Bring to a boil and simmer until hot. Season with salt and add fresh lime juice to taste.
2. To serve, scoop the hot rice into a bowl, spoon beans on top of the rice, and garnish with the cilantro leaves, pickled onions, and lime wedges.