Sunday, July 26, 2009

Chili Black Beans with Roasted Brown Rice

I say: you can never have too many bean recipes! They're cheap, filling, flavorful, and, um...euphonious. This one is enhanced by serving it with brown rice that has been roasted, to release the nutty flavor. Some hearty avocado slices make a nice addition too. This is based off a Whole Foods (gasp!) recipe.

I have discovered that I only like brown rice if it has been cooked for a very long time, which is not possible on the stovetop without scorching. I use the 'brown rice' setting on my rice cooker, but you can accomplish the same thing by cooking it for an hour in a very slow oven.


Roasted Brown Rice, oven style

2 c. brown rice
4 c. water
1/2 tsp. salt

Preheat the oven to 225. Heat the rice on the stovetop in a Dutch oven, stirring constantly until it is lightly roasted. Add the water and salt and bring to a boil. Put the lid on and place the pot in the oven for one hour. Fluff before serving.

Chili Black Beans

1 lb. black beans, soaked overnight
1 large ham hock (or smoked turkey hock)
2 Tbsp. oil or bacon fat
1 large onion, diced
1 red or green bell pepper, diced
5 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. back pepper
1 can diced tomatoes (including liquid)
water to cover
1-2 Tbsp. salt
1 c. chopped cilantro
avocado slices for garnish
lime or orange wedges for garnish

Preheat oven to 300 if using oven instead of pressure cooker.

Cook the onion and peppers in the fat until they begin to soften. Add the garlic, chili powder, cumin, and black pepper and stir in. Add the ham hock, black beans, diced tomatoes, and cover with water. Bring to a boil and pressure cook for 25 minutes, or place in oven for 2 hrs. Remove ham hock, slice meat off and add back to pot. Check bean texture and cook longer if need be. Salt to taste and stir in fresh cilantro. Serve with avocado wedges and orange slices.

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