This is a print preview of "Black Beans With Havarti Rice" recipe.

• Click here to print
• or return back to Black Beans With Havarti Rice.

Black Beans With Havarti Rice Recipe

by Global Cookbook

Ingredients

1 1/2 Tbsp. Extra virgin olive oil 1 1/2 c. Minced onions 1 Tbsp. Finely minced garlic 3 can (15-ounce) black beans, liquid removed Salt 1/8 tsp Cayenne pepper 1 1/2 c. Chicken stock 1/4 c. Dry sherry

2 quart Water 2 1/2 c. Long-grain rice 4 ounce Plain Havarti cheese 4 x -(up to) 6 Tbsp. Minced parsley, preferably Italian flat leaf 6 slc Turkey bacon, cooked till crisp, crumbled 3 med Tomatoes, seeded, diced

Directions

1. Heat extra virgin olive oil in large heavy skillet over medium-high heat. When warm, add in onions and cook and stir till softened, about 4 min. Add in garlic and cook and stir 1 minute more.
2. Add in beans, 1/2 tsp. salt, cayenne and stock and cook till liquid is reduced by half, several min. Remove from heat. Taste and add in more salt and cayenne if you like. (Beans can be prepared a day, ahead. Cover and chill. Reheat before serving.) Stir in sherry.
3. When ready to serve, bring 2 qts water to boil in large saucepan. Add in rice and 1-1/2 tsp. salt and cook till rice is tender, about 20 min, then drain well. Stir 3/4 of the Havarti cheese into rice and mix well. Taste and season with more salt if needed. Divide rice proportionately on 4 dinner plates. Mound each serving of rice with some beans. Combine parsley, turkey bacon and tomatoes and garnish each portion with mix. Sprinkle some remaining cheese over each serving.
4. Makes 4 servings.

© 2024 CookEatShare