Free Recipe Black Beans with Havarti Rice
Recipe Type: Free Rice Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Black Beans with Havarti Rice Recipe
1-1/2 tb Olive oil
1-1/2 c Chopped onions
1 tb Finely chopped garlic
3 cn (15-oz) black beans; drained
Salt
1/8 ts Cayenne pepper
1-1/2 c Chicken stock
1/4 c Dry sherry
2 qt Water
2-1/2 c Long-grain rice
4 oz Plain Havarti cheese
4 -(up to)
6 tb Chopped parsley; preferably
-Italian flat leaf
6 sl Turkey bacon; cooked until
-crisp; crumbled
3 md Tomatoes; seeded, diced
Black Beans with Havarti Rice Preparation
Heat olive oil in large heavy skillet over medium-high heat. When hot, add onions and cook and stir until softened, about 4 minutes. Add garlic and cook and stir 1 minute more. Add beans, 1/2 teaspoon salt, cayenne and stock and cook until liquid is reduced by half, several minutes. Remove from heat. Taste and add more salt and cayenne if desired. (Beans can be prepared a day, ahead. Cover and refrigerate. Reheat before serving.) Stir in sherry. When ready to serve, bring 2 quarts water to boil in large saucepan. Add rice and 1-1/2 teaspoons salt and cook until rice is tender, about 20 minutes, then drain well. Stir 3/4 of the Havarti cheese into rice and mix well. Taste and season with more salt if needed. Divide rice evenly on 4 dinner plates. Mound each serving of rice with some beans. Combine parsley, turkey bacon and tomatoes and garnish each portion with mixture. Sprinkle some remaining cheese over each serving. Makes 4 servings. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from Glen’s MM Recipe Archive, .
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