SPANISH CRISTIANOS Y MOROS ( BEANS AND RICE SIDEDISH)
Another variation on the medieval Spanish classic of the black bean and white rice hot dish. A delicious main dish but it also has an interesting historical significance. This is from the Beans and Grains' cookbook by James McNair. Can be served as a main or side dish.
Provided by COOKGIRl
Categories Beans
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the dried beans, cook until tender and set aside.
- Meanwhile, combine all the dressing ingredients and blend well. (This can be done several hours in advance to allow the ingredients to marinate.).
- Cook the rice until done.
- Drain the warm beans and transfer 3 cups to a large bowl.
- Toss the black beans carefully with half of the white onion and half of the dressing.
- In another bowl, transfer the rice and toss with the remaining onion and dressing.
- On a large serving platter, arrange the beans on one side and the rice on the other side.
- Cover and set aside at room temperature for about 1 hour, or refrigerate for up to 2 days.
- Adjust seasonings if necessary and garnish with red pepper and parsley (or cilantro) if desired.
Nutrition Facts : Calories 532.2, Fat 28.1, SaturatedFat 4, Sodium 588.3, Carbohydrate 58.4, Fiber 8.3, Sugar 2.3, Protein 13.1
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