Serves: 4
Preparation time: 1 hour
Ingredients:
- 3 tsp olive oil
- 4 bacon slices, diced
- 1/2 Spanish onion, chopped
- 2 garlic clove, minced
- 1 tsp ground cumin
- 1 c black beans, soaked overnight
- 1 1/2 qt water
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1 c long-grain rice
- 1 mango, diced
- 1/2 red bell pepper, chopped
- 1/2 bunch scallions, sliced thin
- 1/2 bunch flat-leaf parsley, chopped
- 1 lime, juiced
1. Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; sauté until onions are translucent, about 3 minutes. Stir in cumin, and cook an additional 1 minute.
2. Add the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes.
3. Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.
4. Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.
5. Purée the cooked beans, adding additional hot water if the soup is too thick.
6. Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used in place of a rice mold.)
7. Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.
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