Gallo Pinto with South Asian Flare
This recipe modifies a Central America favorite with South Asian style.
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Ingredients
2 cups cooked rice
2 cups cooked black beans, drained and rinsed
1 medium onion, finely chopped
2 garlic cloves, minced, extruded, or processed into a paste
1 ½ inch fresh ginger root, minced, extruded, or processed into a paste
1 teaspoon Sambal Oelek (pureed red chilies, Sriracha sells a great version of this Indonesian staple)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 -3 tablespoons Worcestershire sauce
Before Beginning
Open 2 cups canned black beans
Cook 2 cups rice – (2 cups water : 1 cup dry rice – use rice cooker or cook for 25-30 min in covered pot or saucepan over medium heat) Optional: add 1tbs olive oil or butter, substitute water for chicken broth or coconut milk, add grated lime peel (zest)
The Main Event
Onions in Action
1. In a large skillet, heat oil over medium heat and sauté onions until soft
Sizzle the Paste
2.Add garlic-ginger paste, and Sambal Oelek and sauté for 5 min or until the onion is golden
Spice, Rice, and Beans
3. Add Cumin, Coriander, Worchestershire + Rice, then Beans
Finishing Touches
4. Cook until heated thoroughly, add salt and pepper to taste, garnish with chopped cilantro and green onions.
For more detail and accompanying dishes: http://revpana.wordpress.com/2012/08/07/gallo-pinto-with-south-asian-flare/
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