Black Beans and Rice

This is like a black bean paella. You can toast the bottom of the rice pilaf to form a slightly crispy 'socarrat' - that prized, slightly crispy bottom of a well-done paella. You can use whatever veggies you have on hand - this is a very pantry-friendly dish to customize as you wish.

1 can black beans, rinsed and drained

1 Tbsp canola oil

1/3 cup red Indian Red Matta rice, or parboiled rice (see note)

1/3 cup Basmatti or long grain rice

1/3 cup toasted vermicelli (see note) or anci de peppe pasta

1 tsp garlic powder

1 tsp salt

1-1/2 cups water

1 Tbsp olive oil

2 cups cabbage cut into 3/4-inch pieces

1 carrot, sliced

1 small yellow sweet onion, sliced

1/4 lb favorite cheese, cubed 1/4-inch, I used pepper jack cheese

Toast the rice and vermicelli in the oil for about 3-5 minutes until aromatic.

Add the water salt and garlic powder and bring to a gentle boil. Stir, cover and reduce heat to very low. Cook until all the water is absorbed, about 15 minutes.

Meanwhile, sauté the veggies in the olive oil a medium non-stick skillet until just crisp tender.

When the rice has cooked, spread the beans over the rice and cover, just to heat the beans through.

Now tip the beans and rice into the veggies and mix well. Turn the heat up to medium, and allow the bottom of the rice to crackle a bit and form a nice crusty texture. This is the much sought-after ‘socarrat’, or crispy caramelized bottom of a well-made paella rice dish.

Stir up the socarrat and mix in with dish. Fold in the cheese. Re-set another socarrat at the bottom for about another 5-8 minutes. Serve with guacamole, salsa verde and any other favorite sauces.

Serves 4.

Cook’s Note: Red Matta rice is a parboiled rice famous in southern India. It has a rich flavor and a toothy feel, so is a great rice to give body to this vegetarian dish. You can find it in Indian food stores. A parboiled rice can be substituted.

Toasted vermicelli is also popular in Indian cooking and I get mine at our local Indian market. It makes a great “Rice-a-Roni” style pilaf. But you can substitute broken up angel hair or very small soup pasta instead.

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