Monday, May 23, 2011

Black Beans and Yellow Rice

I made this side-dish to go with some chicken and pineapple salsa.  Jud grilled his famous chicken that he marinades in Itallian dressing and then I spooned the pineapple salsa over it.  I will follow this with the salsa recipe.
June 2011 - Cooking Light

4 ounces dried black beans
Cooking Spray
4 ounces Spanish chorizo, thinly sliced (I actually used ground chorizo)
6 cups water, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1 1/2 cups chopped onion
1 orange bell pepper, chopped
1 jalapeno pepper, minced
2 garlic cloves, minced
1 cup uncooked long-grain rice
1/4 teaspoon ground tumeric
3 cups chopped fresh tomato
2 tablespoons chopped fresh cilantro
1. Sort and wash beans, place in a bowl, Cover with water to 2 inches above beans, let stand 8 hours. Drain.
2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chorizo; saute' for 3 minutes. Add beans and 4 cups water; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until beans are tender. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and cumin.
3. Heat a medium skillet over medium heat. Coat pan with cooking spray. Add 1 1/2 cups onion, bell pepper, jalapeno, and garlic cook 8 minutes, stirring occasionally. Stir 1/4 teaspoon black pepper and onion mixture into bean mixture. I put this mixture with the beans and chorizo and cooked it in my crock pot on high for about 4 hours.

Grilled Pineapple Salsa:
1 Tablespoon extra virgin olive oil
1 tablespoon honey
1 pineapple, peeled, and cut in 1/2 " slices
cooking spray
1/3 cup finely chopped red onion
1/4 cup cilantro
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper
1/4 teaspoon ground cumin
1 serrano chili, minced
1 avocado, cubed
1. Preheat grill to high
2. Combine oil and honey. Brush oil mixture over pineapple and place on grill coated with cooking spray. Grill 2 minutes on each side. Cool 5 minutes. Core the pineapple and chop in bite-size pieces. Add onion and next 6 ingredients through serrano pepper. Goss
3. Peel and seed avocado. Coph and add to salsa.  This would be good on flank steak, chicken, fish, or shrimp. 
 While the chicken is grilling, also grill the pineapple long enough to get grill marks on both sides of the fresh pineapple sliced in 1/2" pieces.  After it has cooled, you can cut out the core of each slice.

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