Serves 4 with leftovers
Allow time for the dried beans to soak overnight. They take one hour to cook.
|1||tablespoon canola oil|
|3||cloves garlic, chopped|
|Salt, to taste|
|1||tablespoon dried whole oregano or 2 teaspoons regular dried oregano|
|1||teaspoon ground cumin|
|2||teaspoons sweet paprika|
|1||pound (2 cups) black beans, soaked overnight and drained|
|1||cup orange juice|
1. In a large flameproof casserole over medium high heat, heat the oil. Add the onion, garlic, jalapeno, and salt. Cook, stirring often, for 5 minutes or until softened.
2. Stir in oregano, cumin, paprika, and bay leaf. Cook for 1 minute or until aromatic.
3. Add the beans, water, and orange juice. Bring the liquid to a boil. Lower the heat and simmer, stirring occasionally, for 45 minutes to 1 hour, or until beans are tender.
4. Taste for seasoning, and add more salt, if you like. Remove and discard the bay leaf. Reserve 2 cups beans for quesadillas.
RICE AND ASSEMBLY
|Pinch of salt|
|1 1/2||cups long-grain white rice|
|Hot sauce, to taste|
|2||tablespoons chopped fresh cilantro|
1. In a large pot, bring water and salt to a boil. Slowly stream in the rice, letting the water maintain a rolling boil. Stir to prevent the rice from sticking to the bottom. Let the water bubble steadily, uncovered, for 12 minutes or until tender
2. Drain the rice into a colander, and poke 12 holes in the rice with the handle of a wooden spoon; set aside for 2 minutes. Reserve 1 cup rice for quesadillas.
3. Divide the rice among 4 bowls. Top with beans and cilantro. Serve with hot sauce and mojo.
Karoline Boehm Goodnick