bings & rice

a cheap, easy and fortified meal for two.

BEANS:

1 cup dried black beans

for quick soak method follow these directions - 

start in early afternoon.

place beans in heavy pot and cover with about 3 inches cold water.

bring to a boil.

let boil for 2 minutes.

remove from heat and cover, let sit for 1 - 3 hours.

drain water. rinse pot. put beans back in with 3 inches cold water.

bring to a boil.

let boil 2 minutes.

remove from heat, drain, rinse pot. put beans back in pot with:

half a red onion, minced.

4 cloves garlic, peeled and left whole.

1 6" piece kombu.

1 1/2 inches cold water.

bring to a boil, reduce to simmer, cover and cook for 40 minutes.

check to see if beans are getting soft & if they need more water.

put in 1 tbls sea salt.

simmer for another 45 minutes to an hour...until soft.

reserve 1/2 cup liquid and drain the rest, removing kombu.

 keep beans in colander while you:

place the remaining ingredients in pot over medium heat:

1 TBLS butter

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

1/2 tsp turmeric 

1/4 tsp cayenne 

stir for 1 minute, then add 1/2 cup reserved bean liquid & deglaze the spices.

add beans back in and heat, mashing some as you stir. keep warm until ready to serve, but do not let dry out.

RICE:

about an hour before you are ready to eat make your rice.

1 cup of brown basmati in pot with tight fitting lid.

2 cups cold water.

1 TBLS evoo.

bring to a boil, reduce to low, cover and cook until done, 1 hour undisturbed.

take off heat & let sit for 15 minutes.

fluff with fork

add in juice of one lime, salt and minced garlic.

at your table set out salsa, sour cream with fresh green onion, hot sauce and grated cheese.  place beans and rice together in a warm serving bowl.

quickly fry up some corn tortillas in a cast iron skillet and throw em on a plate.

let everyone assemble their own snack.