Festive rice, black beans and sweet potatoes

Posted by Dana McMahan on April 24, 2008

This is a fun and colorful dish that in all honesty is a bit too much work for a weeknight. I'll definitely make it again -- on a weekend. It take a lot of ingredients but it's well worth the effort when you take a bite that includes the nutty rice, earthy beans, creamy avocado, the, well, sweet sweet potatoes, crunchy pepitas and sharp cilantro. It's fun to assemble your plate at the table from all the fixings and the result is almost too fun and colorful to ruin by eating -- almost. And just as an added bonus, this dish is great for you!

This will serve two for dinner with leftovers for two. Just pack the avocado and cilantro separately.

You'll need to start a day ahead so you can let the beans sit overnight and get nice and flavorful.

From Black Beans and Rice Your Way, Gourmet

Black beans
1cup dried black beans picked over and rinsed (but not soaked)
1/2 medium onion, finely chopped
2 tablespoons olive oil
4-5 cups water
1 teaspoon salt
1/4 cup Sherry (cream or medium-dry)
1 to 2 tablespoons soy sauce
1 to 2 tablespoons balsamic vinegar

Bring black beans, onion, oil, water and 1/2 teaspoon salt to a boil, then reduce heat and simmer, covered, until beans are tender, 1 1/2 to 2 hours. Thin with additional water if you don't like them so thick. Stir in Sherry and remaining salt, then soy sauce and vinegar, and simmer, uncovered, stirring occasionally, a few more minutes.

For roasted sweet-potato cubes
2 sweet potatoes, peeled and cut into small cubes
2 tablespoons olive oil
1/2 teaspoon salt

For rice and beans
2 cups water
1 cup brown rice
3/4 teaspoon salt
black beans (recipe above)

For toasted pumpkin seeds
1/2 cup hulled (green) pumpkin seeds (also called pepitas; not toasted)
2 teaspoons olive oil

Accompaniments: cubes of avocado tossed with lime juice; lime wedges; fresh cilantro

Cook rice
Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 45 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Roast sweet-potato cubes while rice cooks:
Preheat toaster oven to 350 on convect bake. Toss sweet potatoes with oil and salt, then spread in 1 layer in a toaster oven pan. Roast, stirring and turning over once or twice, until tender and browned, about 20 minutes. Remove from heat and set aside.

Toast pumpkin seeds while rice and potatoes cook:
Toast pumpkin seeds in a dry 10- to 12-inch heavy cast-iron skillet over moderate heat, stirring about 5 minutes. Transfer to a bowl and stir in oil and salt to taste.

To serve:
Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

TAGS: Avocado, Black Beans, Cilantro, Pepitas, Pumpkin Seeds, Rice
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