Welcome to the Pan American Table, a weekly series profiling two meals from throughout the Americas.
This recipe modifies a Central America favorite with South Asian style. Serve with Cack-Ik recipe below.
2 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 medium onion, finely chopped
2 garlic cloves, minced, extruded, or processed into a paste
1 ½ inch fresh ginger root, minced, extruded, or processed into a paste
1 teaspoon Sambal Oelek (pureed red chilies, Sriracha sells a great version of this Indonesian staple)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 -3 tablespoons Worcestershire sauce
Open 2 cups canned black beans
Cook 2 cups rice – (2 cups water : 1 cup dry rice – use rice cooker or cook for 25-30 min in covered pot or saucepan over medium heat) Optional: add 1tbs olive oil or butter, substitute water for chicken broth or coconut milk, add grated lime peel (zest)
The Main Event
Onions in Action
1. In a large skillet, heat oil over medium heat and sauté onions until soft
Sizzle the Paste
2.Add garlic-ginger paste, and Sambal Oelek and sauté for 5 min or until the onion is golden
Spice, Rice, and Beans
3. Add Cumin, Coriander, Worcestershire + Rice, then Beans
4. Cook until heated thoroughly, add salt and pepper to taste, garnish with chopped cilantro and green onions.
Recipe adapted from: http://www.food.com/recipe/gallo-pinto-costa-rican-rice-and-beans-78747