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About the Dish

3/4 cup Brown Rice
6 ounces Sweet Pepper
1 teaspoon Smoked Paprika
1 teaspoon Ground Cumin
1 Red Onion
1 clove Garlic
15 ounces Black Beans
4 ounces Okra
5 ounces Tomato
2 ounces Cilantro
2 Lime
Per Serving
Calories 580
Total Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 670 mg
Total Carbohydrates 111 g
Dietary Fiber 21 g
Sugar 11 g
Protein 21 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Malt Pilsner

Pilsner or Vienna Lager—what should we suggest with a Mexican-inspired dish? Both have their place at the table, sort of like deciding between Corona and Dos Equis. For this dish, we are going with a lighter malt pilsner because it will allow a little more heat to shine through its crisp malt bill.

Highland Pilsner, Asheville, North Carolina

Sauvignon Blanc - Monterrey, CA

Sauvignon Blancs are clean and crisp, with lots of citrus flavors that might remind you of freshly squeezed lime juice over your pico de gallo. Aromatic herbs such as cilantro bounce off well against the backdrop of the green herbaceousness of the wine.

Morgan Sauvignon Blanc, Monterrey County, CA

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 35-40 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Discard pepper stems and seeds. Thinly slice flesh. • Peel and halve onion. Chop 1 half (save remaining half for another use). • Peel and mince garlic. • Rinse and drain beans. • Cut okra on the diagonal into 1/4-inch slices. • Chop tomato. • Pick and finely chop cilantro leaves. • Juice 1 lime; cut remaining lime into quarters.
3
Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add peppers and paprika. Cook, stirring, until peppers are slightly wilted, about 3 minutes.
4
• Stir in half of onion, 1/2 teaspoon olive oil and cumin. Cook, stirring, until onion becomes translucent, about 3 minutes. • Stir in beans, garlic and 2 cups water. • Stir in okra. Cover, reduce heat to low and simmer 20 minutes.
5
• Stir in half of onion, 1/2 teaspoon olive oil and cumin. Cook, stirring, until onion becomes translucent, about 3 minutes. • Stir in beans, garlic and 2 cups water. • Stir in okra. Cover, reduce heat to low and simmer 20 minutes.
6
• Fluff rice with a fork. • Stir in remaining cilantro.
7
• Divide rice between 2 plates. • Top with beans and salsa. • Serve with lime wedges, and enjoy!