Recipe By : Jump Up and Kiss Me, by Thompson, page 206
Serving Size : 6 Preparation Time :0:00
Categories : Beans And Legumes Rice
Salads, Main Dish Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup black turtle beans
picked over and washed
1 small yellow onion -- cut in half
1 bay leaf
1 chipotle chile
Salt -- to taste
1/2 cup finely diced red onion
2 cloves garlic -- finely chopped
3 tablespoons red wine vinegar
3 jalapeno peppers -- up to 4
roasted and peeled and seeded
and finely diced
1 1/2 teaspoons toasted cumin seed
1 cup uncooked long-grain brown rice
1 tablespoon vegetable oil
1/2 teaspoon turmeric
Freshly ground black pepper to taste
2 cups fresh corn kernels -- (4 to 5 ears)
1/2 cup chopped fresh cilantro
2 scallions shredded -- up to 3
(about 1/2 cup)
1 large tomato -- cut in half
seeded and diced
Serves 6 to 8
This hearty salad is good by itself or as an accompaniment to a grill menu,
served with a hunk of watermelon on the side. Remember to allow time for
soaking the beans overnight.
Rinse the beans and soak in cold water to cover overnight. Drain the beans
and cover with 1 quart fresh water. Add the onion, bay leaf, and chipotle.
Bring to a boil over high heat, then reduce the heat to low and simmer
gently for 1 1/2 hours, or until the beans are very tender. Add salt.
Remove the chile and discard.
Cover the red onion with boiling water and set aside for 2 minutes. Dram
and mix with the garlic, vinegar, jalapenos, and cumin. Drain the beans
and add the marinade.
Cook the rice in 2 cups boiling salted water for 40 to 45 minutes until
tender. Drain and immediately mix with the oil and turmeric. Add the
pepper to taste. When cool, mix in the beans and corn. Fold in the
cilantro, scallions, and diced tomatoes, and taste for seasoning.
