Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Peruvian Beans and Rice (Tacu Tacu)

Salsa Criolla
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon aji amarillo paste (or 1 teaspoon Tabasco or other pepper sauce)
1/4 teaspoon kosher salt

Tacu Tacu
3 tablespoons vegetable oil
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon aji amarillo (chili) paste (or 2 teaspoons Tabasco or other pepper sauce)
2 cups cooked or canned canary (Peruano) beans, pinto beans, or kidney beans, drained and rinsed
1 cup cold (preferably day-old) cooked white rice
1 tablespoon chopped fresh flat leaf parsley leaves
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1 lime, cut into wedges

Make the salsa:
In a medium bowl, combine the onion with enough cold water to cover, and let sit for at least 10 minutes, then drain.  Toss with the cilantro, lime juice, chili paste/sauce, and salt.

Make the tacu tacu:
In a 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering.  Stir in the onion and garlic and cook, stirring, until lightly browned, 5 to 6 minutes.  Stir in the salt and chili paste/sauce, and scrape the mixture into the bowl of a food processor.  Wipe out the skillet.

Add 1 cup of the beans to the food processor and puree briefly until mostly smooth but still chunky.  Scrape the mixture into a large bowl.  Add the remaining 1 cup beans (left whole), rice, parsley, and oregano to the bowl and stir to thoroughly combine.  Taste, and add more salt if needed.

Return the skillet to medium heat and pour in another 1 tablespoon oil.  Add the rice-and-bean mixture and use a spatula to spread it around evenly and lightly pack it down.  Cook until deeply browned on the bottom, about 7 minutes.  Remove from the heat, invert a plate (preferably with no rim) on top of the skillet, and carefully flip both over to land the bean-and-rice cake bottom-side up onto the plate.  Return the skillet to medium heat, pour in the remaining 1 tablespoon oil, and slide the cake back into the skillet.  Cook for another 7 minutes, or until deeply browned on the other side, then invert the plate and flip the skillet over again to land the cake onto the plate.  If the cake cracks or breaks apart, just pat it back together.

Top with the salsa and serve with lime wedges.

Serves 2-4.

From the Washington Post, adapted from Cool Beans by Joe Yonan

Farro and Bean Stew

1 pound red beans, soaked for at least 4 hours, preferably overnight, then drained, plus 10 cups water
or 1-2 cans red beans, rinsed and drained, plus 5 to 6 cups vegetable broth

3 tablespoons olive oil
1 medium onion, chopped
28-ounce can chopped tomatoes
2 medium carrots, chopped
1/2 pound potatoes, peeled and chopped
1 cup pearled farro
1/2 head savoy, napa, or green cabbage, chopped

Parmesan and olive oil to serve

Cook the soaked beans in a large pot with 10 cups of water.  When the beans are cooked, remove a generous scoop of them from the pot, place in a bowl and mash them well.  Return mashed beans to the pot.  (If using canned beans, mash some and then mix mashed and whole beans with vegetable broth.)

In a separate pan, saute the onion in olive oil over medium-high heat.  When onion begins to color, add to the bean broth.  Stir in the tomatoes, carrots, potatoes, and farro.  Bring to a boil again, then turn the heat down to medium-low.  Simmer, stirring occasionally, until the farro is cooked through, about 20 to 30 minutes.  Be sure the vegetables are cooked through as well.  Stir in the cabbage and cook for a few minutes more, until soft.  Add more water or broth as needed, one cup at a time, to reach desired consistency.  Salt to taste, starting with 1 teaspoon.

Serve topped with grated Parmesan and a drizzle of olive oil.


Serves 12.

From 101 Cookbooks blog