Sunday, February 5, 2012

Beans and Rice

There are surely a gazillion recipes for beans and rice on line, but that won't stop me from posting yet another one. I made this last week with Adzuki beans that I cooked myself using my pressure cooker, and found that the finished product was so much more delicious than making the same recipe with the more classic red kidney beans.

  1. About 1 to 1.5 cups cooked adzuki beans, drained (canned is fine, I am sure)
  2. 2 garlic cloves, minced
  3. 1 small onion, minced
  4. 1 dried whole red chili, crushed
  5. About 1 tbsp each ground cumin and ginger
  6. About 1 tsp each ground coriander and tumeric
  7. Freshly ground black pepper and salt to taste
  8. 1.5 cups cooked white rice

In a cast iron skillet, sautee the garlic and onion in a generous amount of olive oil over very low heat until translucent. Add the spices and stir until onions and garlic are coated. Add the beans and cook for a while to marry the flavors, adding water a little bit at a time as necessary to keep the beans from sticking to the pan. Add the cooked rice and blend well.

Serve hot garnished with fresh chopped cilantro and a dollop of creme fraiche.


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