Herbed bean sauce & sauteed tomatoes over rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White beans, soaked |
| 2 | eaches | Serrano chilies, seeded & chopped |
| ½ | tablespoon | Ginger, grated |
| 1 | each | Bay leaf |
| ¼ | teaspoon | Turmeric |
| 4 | cups | Water |
| 1⅓ | cup | Stock |
| ¼ | cup | Cilantro |
| Salt & pepper | ||
| 2 | tablespoons | Pecans, chopped & toasted |
| 2 | tablespoons | Olive oil |
| 4 | eaches | Tomatoes, diced |
| 1 | teaspoon | Chili powder |
| 1 | tablespoon | Fresh marjoram |
| 1 | teaspoon | Maple syrup |
| 5 | cups | Water |
| 1½ | cup | Rice |
| 2 | eaches | Carrots, shredded |
| 1 | each | 3\" cinnamon stick |
| ½ | tablespoon | Olive oil |
| 1½ | to | 2 hours, until the beans are tender. Discard bay leaf & |
Directions
BEAN SAUCE
TOMATOES
RICE
SAUCE: combine drained beans, chilies, ginger, bay leaf, turmeric & water in a large pot. Bring to a boil, reduce heat, cover & cook for drain. Place beans, stock & cilantro in a food processor & pulse into a chunky sauce. Season, add pecans & reheat slightly.
TOMATOES: Combineo il, tomaotes, chili powder, marjoram & syrup in a saute pan. Season with salt & pepper & stir-fry over moderate heat till the tomato begins to caramelize, about 10 minutes. Keep warm on low heat.
RICE: Boil water, stir in rice, carrots & cinnamon. Cook until the rice is tender, 10 to 12 minutes if using white rice. Drain & discard cinnamon & rinse briefly under running water. Return to pan & toss with oil.
To serve, spoon rice onto warm plates, top with bean sauce & scatter with tomatoes.
Yamuna Devi, "Yamuna's Table"