
BLACK BEANS AND RICE WITH FRESH APPLE SALSA
(slightly adapted from Bon Appetit, January 2012)
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1 c. chopped apple (I used Fuji because that's what I had on hand, though Granny Smith was the original suggestion)
1/2 c. chopped fresh cilantro, divided
1/3 c. finely chopped red onion, divided
1 1/2 tsp lime juice
1/2 c. finely chopped bell pepper
2 Tbsp olive oil
3 cloves garlic, minced
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
dash of red pepper flakes
3 c. chicken broth or water
2 15 oz. cans black beans, rinsed and drained
4 c. cooked brown rice
For the salsa: combine apple, 1/4 cup cilantro, 2 Tbsp onion, and lime juice in a small bowl. Toss to coat. Set aside.
Combine remaining onion, bell pepper, and oil in a large skillet over medium heat. Cook, stirring often, until completely softened, 6-7 minutes. Add garlic, chili powder, cumin, oregano, and red pepper flakes; stir constantly for 2 minutes. Stir in broth or water and beans; bring to a boil. Reduce heat to medium and simmer briskly, mashing about half the beans with a potato masher or the back of a spoon, until sauce is thickened, 8-1o minutes. Season with salt and pepper.
On plates layer rice, beans, and apple salsa. Top each with cilantro and serve with lime wedges.
Thanks for sharing this recipe. Black beans and rice with fresh apple is my favorite. I like it very much and very easy to cook. It you have any idea about Thanksgiving recipes than tell me.
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