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About the Dish

3/4 cup Brown Rice
1/4 teaspoon PeachDish Salt
1 small Yellow Onion
2 cloves Black Beans
2 cups Spring Onion
1 small Ground Cumin
1 teaspoon Vegetable Bouillon Cube
1 small Bay Leaf
1 small Red Wine Vinegar
2 teaspoons Cilantro
6 sprigs Doux South Sweet Pepper Relish
Per Serving
Calories 606
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 0 mg
Sodium 389 mg
Total Carbohydrates 118 g
Dietary Fiber 21 g
Sugar 20 g
Protein 22 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Make the rice: In a small saucepan with a lid, combine rice, 1/4 teaspoon PeachDish salt and 1 3/4 cup water. Place on high heat, and bring to a simmer. Cover, turn heat down to low, and cook 40-45 minutes, or until all liquid has been absorbed and rice is tender. Remove from heat and keep covered. While the rice cooks, prepare your mise en place: Rinse and drain black beans. Peel and dice onion. Peel and mince garlic. Trim, halve (if it’s a spring onion) and chop green onion. Pick and chop cilantro leaves.
Place a medium saucepan over medium heat, and add 2 teaspoons cooking oil. Add diced onion and minced garlic, and cook while stirring until onion begins to become translucent, 3-4 minutes.
Stir in black beans, green spring onion, cumin, bouillon cube, bay leaf, 3/4 cups water and vinegar. Bring to a simmer, and cook until beans are very soft and flavorful, 15-20 minutes.
Stir in cilantro, taste and adjust seasoning as desired with PeachDish Salt.
Divide rice between 2 plates or bowls. Top with beans, and garnish as desired with relish. Enjoy!