Black Beans and Rice with Jammy Peppers

This can be a massive dish and sufficient to serve by itself. It additionally pairs effectively with this spicy hen dish, as helpfully instructed by Noor and Yotam, the authors of the Ottolenghi Check Kitchen Additional Good Issues, the place the recipe comes from.

Black beans and rice with jammy peppers – Serves 6

• 1 onion, finely chopped
• 6 garlic cloves, crushed
• 2 tsp cumin seeds, finely floor with a pestle and mortar
• 2 tsp coriander seeds, finely floor with a pestle and mortar
• 1 tsp paprika powder
• 1 tsp dried oregano
• 300g brief grain brown rice, washed and soaked for half-hour, then drained
• 2 x 400g cans of black beans, drained and rinsed
• 20 g recent coriander, coarsely chopped
• 2 tbsp lime juice
• 1 lime, lower into wedges, to serve
• 2 medium avocados, diced

FOR THE SWEET PEPPERS:

• 75ml olive oil
• 2 onions, thinly sliced
• 2 purple bell peppers, cleaned and lower into 1 cm thick strips
• 4 cloves of garlic, crushed
• 1½ tbsp tomato puree
• 2 tsp gentle comfortable brown sugar
• 1 tsp dried oregano
• 1 tsp chipotle chili flakes
• 2 tbsp apple cider vinegar

First, put together the peppers by putting the oil in a medium sauté pan over medium warmth. Add the onions and cook dinner for 4 minutes to melt. Add the peppers and ½ tsp salt and cook dinner for an extra 6 minutes till softened and beginning to color. Flip the warmth to medium and stir within the garlic, tomato paste, sugar, oregano, chipotle, vinegar, 2 tbsp water and loads of black pepper. Cowl with a lid and cook dinner for half an hour, stirring often, till comfortable. Put apart.

In the meantime, make the rice. Place 4 tbsp oil in a big pan and place over medium warmth. Add the onion and cook dinner for five minutes till softened and beginning to color. Add the garlic, herbs and oregano and cook dinner for a minute till aromatic. Stir within the rice to coat it, then add the black beans, 520ml water, 1¼ tsp salt and loads of black pepper. Convey to a boil, scale back warmth and cook dinner coated for 50 minutes. Take away the lid and put aside for 10 minutes to chill barely.

In the meantime, puree the coriander, lime juice and a pair of tbsp oil in a mini meals processor till clean. Switch to a bowl and stir in avocado and ¼ tsp salt.

Place the rice and beans on a big platter and high with the peppers and avocado. Serve with the lime wedges.

(Unique recipe from Ottolenghi Check Kitchen Additional Good Issues by Noor Murad & Yotam Ottolenghi, Ebury Press, 2022.)