1 teaspoon cumin
1 teaspoon coriander
1 medium onion, sliced
1 can grape/cherry tomatoes
3 garlic cloves, peeled
1 tablespoon olive oil
sea salt and ground black pepper, to taste
1 cup brown basmati rice, rinsed
1 cup of black beans, washed and rinsed
1 tablespoon tomato paste
2 1/4 cups water or broth
juice of 1 lime or lemon
handful of chopped coriander
In a pan on medium heat toast cumin and coriander add oil then sliced onions, tomatoes, and garlic cloves. Toss the vegetables and cook until lightly browned and soft.
Let the vegetables cool slightly before transferring to a blender or food processor or use a stick blender. Pulse the mixture a few times until you have a chunky paste. You’re just trying to avoid large pieces of garlic and chili. Scrape this mixture into the soup pot from earlier.
Add the rice, beans, tomato paste, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10-15 minutes or so. Add more water if necessary.
Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the lime juice, coriander, and a good pinch of salt. Serve the black beans and rice hot with fresh shallots & natural yoghurt.
thanks for the recipe inspiration the first mess