Vicanddi
06-23-2003, 02:22 AM
I found this recipe online last night and wondered if any of you may have tried, I'm just now getting hooked on black beans, and I'm searchinh all over for recipes. Anyway, here's the recipe. I haven't made it, but plan to. I'm hoping someone will recognize it and dish the dirt. :)
Moros y Crisitanos (Black Beans and White Rice)
Recipe By : Bistro Latino
From Bistro Latino by Rafael Palomino
The Hartford Courant March 22, 2000
Makes 8 side dish servings
3 Tbsp olive oil
2 garlic cloves -- minced
2 cups long-grain white rice -- rinsed
4 cups boiling water
2 tsp kosher salt
1/4 cup fresh or frozen corn kernels (do not thaw)
1/4 cup thinly sliced scallions -- white and pale
green parts
2 ripe tomatoes -- seeded and diced
2 cups drained and freshly cooked black beans
(or canned)
1 Tbsp unsalted butter
Freshly ground black pepper to taste
In a medium-size, heavy saucepan with a tight-fitting lid, heat the oil over medium-high heat. Add the garlic and cook, stirring until softened, about 3 minutes. Add the rice and stir until evenly coated with oil. Add the boiling water and salt, cover, and bring to a boil.
Reduce the heat to as low as possible and cook, undisturbed for 18 minutes. Turn off the heat and scatter the corn, scallions, tomatoes, and beans on top of the rice. Cover the pot and let stand for 5 to 15 minutes.
Before serving, add the butter, fluff with a fork and taste for salt. Season with pepper.
Moros y Crisitanos (Black Beans and White Rice)
Recipe By : Bistro Latino
From Bistro Latino by Rafael Palomino
The Hartford Courant March 22, 2000
Makes 8 side dish servings
3 Tbsp olive oil
2 garlic cloves -- minced
2 cups long-grain white rice -- rinsed
4 cups boiling water
2 tsp kosher salt
1/4 cup fresh or frozen corn kernels (do not thaw)
1/4 cup thinly sliced scallions -- white and pale
green parts
2 ripe tomatoes -- seeded and diced
2 cups drained and freshly cooked black beans
(or canned)
1 Tbsp unsalted butter
Freshly ground black pepper to taste
In a medium-size, heavy saucepan with a tight-fitting lid, heat the oil over medium-high heat. Add the garlic and cook, stirring until softened, about 3 minutes. Add the rice and stir until evenly coated with oil. Add the boiling water and salt, cover, and bring to a boil.
Reduce the heat to as low as possible and cook, undisturbed for 18 minutes. Turn off the heat and scatter the corn, scallions, tomatoes, and beans on top of the rice. Cover the pot and let stand for 5 to 15 minutes.
Before serving, add the butter, fluff with a fork and taste for salt. Season with pepper.