|2 servings||calories per servings 606||protein serving 22 g||carbs per serving 118 g||total fat per serving 9 g|
This dish started with the notion of a pork-less Cuban black beans & rice. It’s the OG SuperFood combo: Beans & Rice. Together, they provide nearly every amino acid essential to the body, especially when the rice is whole grain. The pickle relish lends the dish the perfect sweet and spicy contrast.
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||2 g|
|Total Carbohydrates||118 g|
|Dietary Fiber||21 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...