Over the past three weeks we have fed or hosted 40 people! And I love it. My heart is full when my house is full. So grateful.
I served my favorite rice and beans recipe. I haven't had it since we left over a year ago. It was high time to dig this out of the recipe binder! Hurry and make this in America while you can still get mango and avocado! And if you're in Uganda- make this tomorrow. It's delish.
Black Beans and Coconut Rice
- 3 cups of rice
- 1 can coconut milk.
- 1 tsp of ground turmeric
- 1 small onion
- Sea salt and black pepper, to taste
Rinse the rice. Bring 2 cups of water and the cup of coconut milk to boil with the saffron and tumeric. Add the rice and 3/4 tsp of salt, cover the pan and cook over low heat until liquid is absorbed and rice is done – about 20 minutes. Stir in the chopped scallions before serving.
- 1T oil
- 2 green bell pepper, finely diced
- 2 small onion, finely diced
- 2 bay leaf
- 2/3 cup chopped fresh cilantro
- 2 garlic clove, minced
- 1 tsp cumin
- Dash chile pepper
- 8 cups cooked black beans, with their juice.
- 1 can coconut milk
- Sea salt
- 4 limes, one juiced and one cut into wedges.
Start the rice. Heat the oil in a pot. Add the pepper, onion, bay leaf, and cilantro and cook, stirring frequently, for about 5 minutes.
Add the garlic, cumin, and chile, then the beans and coconut milk. Bring to a boil and simmer until hot.
Season with salt and the juice of one lime.
Serve with avocado and mango on the side. **Not optional- totally makes the dish!!**