1 hr
Ingredients
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, seeds in, finely chopped
- 2 red peppers, cut into 1-2 cm chunks
- 2 green peppers, cut into 1-2 cm chunks
- 2 x cans organic pinto beans
- 400 g can chopped organic tomatoes
- 30 g good quality dark chocolate
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 250 ml vegetable stock
- 1 tsp sea salt
- 20 ml extra virgin olive oil
Ingredients for the green rice
- 200 g long grain rice, rinsed until water runs clear and drained
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 green chilli, seeds in, finely chopped
- 30 g fresh spinach leaves
- 50 g fresh coriander leaves
- 25 g fresh parsley
- 500 ml vegetable stock
- 1 tsp sea salt
- 30 ml extra virgin olive oil
- 20 ml lime juice
Garnish!
- 1 tbsp fresh coriander, chopped
Method:
- For the rice, blend the vegetable stock with the spinach, coriander and parsley until smooth and vibrantly green. Pour the olive oil into a large pan which has a lid and place over a medium heat. When the oil is hot, add the rice and cook, stirring, for 5 minutes by which time the rice should have started to turn a light golden brown colour. Add the onion and cook, stirring every so often, for a further 5 minutes or until the onion is soft. Add the garlic, chilli and sea salt and cook for a further 2 minutes before stirring in the herb and spinach stock.
- Bring to a simmer then reduce the heat to just maintain a very low simmer. Place the lid over the pan and leave to slowly cook for 20 minutes. Remove the pan from the heat and set it to one side for at least ten minutes, keeping the lid on. Add the lime juice and stir well before serving.
- In the meantime, cook the pinto beans. Pour the olive oil into a large pan and place over medium heat until hot. Once the oil is hot, add the chopped onion and cook, stirring occasionally, for 5 minutes or until the onion has become soft and translucent. Add the red and green peppers, chilli and garlic and cook for a further 5 minutes before stirring in the cumin, smoked paprika and oregano. Next add the pinto beans, chopped tomatoes, sea salt, chocolate and vegetable stock. Stir to combine and bring to a simmer.
- Reduce the heat to a simmer and place the lid over the pan. Cook for 15 minutes, stirring every so often, then remove the lid and cook for a further 15 minutes, continuing to stir every so often to prevent the beans from sticking to the bottom of the saucepan.
- To serve, divide the rice between plates, followed by the pinto beans. To finish, scatter with a little fresh coriander.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen
