recipe: black beans, brown rice and buttered corn

Black Beans from UK NEWSRice and beans round my apartment are a kind of comfort food and come in all kinds of versions, probably too many to list. It was definitely a black bean weekend as planned on a variant of the black bean salad as well as a tonight’s black beans over brown rice with a side of buttered corn.

Buttered Corn Cobs from Food NetI’ve divided the recipe up into three parts but when I mise en place everything really is all done at once. The stock is, as always, from home made. This particular batch was particularly well suited for the meal being made with the stems of dark, leafy greens and broccoli. Since we keep kombu in the house now as part of our regular pantry, I’ve begun using it more often and one of its secret super powers is the ability to ward off the typical flatulence associated with big bean dishes. There’s nothing like an ill timed fart to that the comfort out of an evening of good food so be sure to not skip that step.

onion
bell pepper
celery
garlic
Bay leaf
fresh cilantro
dried kombu
dried rosemary
olive oil
cracked pepper
salt
stock

Finely dice 2:2:1:1 of onion, celery stems, peppers and garlic
add to a large stock pot with a small bit of olive oil and begin to sweat the veggies down
just as the veggies begin to brown add the rice to the pot to lightly toast it while the veggies continue to cook
using a mortar and pestle or spice grinder turn the rosemary into a coarse power
hand crush the kombu into a coarse power
add the stock to the pot at about a 2:1 ratio with the rice according to package instructions
add the rosemary, kombu, bay, salt and pepper to the mixture and cover, simmer for about 45 minutes according to package instructions
chop celery leaves and cilantro
add celery and cilantro leaves, fluff rice once water is absorbed and recover for about 5 minutes

onion
celery leaves
corn
butter
cracked pepper
lime juice and zest

if you choose you can roast the corn and onion you can do that before and then decobb the corn and finely dice the onion. it should be a 4 or 5:1 ratio of corn to onion.
in a small saute pan begin to brown the butter
add chopped celery leaves, cracked pepper and the zest and juice of the lime
add the onion and corn and to combine

onion
bell pepper
celery
garlic
Bay leaf
house seasoning
apple vinegar
molasses
black beans
tomato paste
kombu
red wine
stock

Dice 2:2:1:1 of onion, celery stems, peppers and garlic
add to a large stock pot with a small bit of olive oil and begin to sweat the veggies down
hand crush the kombu into a coarse power
just as the veggies begin to brown add 2:1 ratio of stock and wine to deglaze the pot and completely cover the veggies
Add bay leaf, house seasoning, a 2:1 ratio of vinegar and molassas, kombu, tomato paste bring to a boil and reduce to a simmer
add the beans and cook until tender keeping the beans just about covered in liquid (this may mean adding additional stock

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About thedoormouse

I am I. That’s all that i am. my little mousehole in cyberspace of fiction, recipes, sacrasm, op-ed on music, sports, and other notations both grand and tiny: https://thedmouse.wordpress.com/about-thedmouse/
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