Ingredients
dried black beans; 3/4 cup
long-grain rice; 2 cups
poblano peppers; 2
crushed red pepper; 2 TBL
olive oil; 3/4 cup
medium onion; 1 medium
fresh cilantro leaves; 2.5 cups
fresh garlic; 4 medium cloves
pine nuts; 2 TBL
cotija cheese; 1/2 cup
Hot Sauce (i.e.: Frank’s Red Hot); to taste
Preparation
Chop peppers fine, with seeds. Add to beans & soak a minimum of 8 hrs, drain.
Place beans in saucepan, cover with water, bring to boil over high heat; reduce heat to simmer until cooked (approx 2 hrs). Add more water as needed to keep beans covered.
Drain beans over a bowl to drain & reserve liquid.
Heat 3 TBL of oil in large saucepan.
Chop onions fine & cook until soft.
Add rice & fold in for 5 minutes.
Add 4 cups of retained bean liquid (augment with water as needed). Add salt & pepper to taste, stir & bring to boil. Add crushed red pepper, reduce heat to simmer, cover pan until cooked through (appox 15 minutes).
Separately, combine garlic, nuts & 2 cups of cilantro in food processor & chop coarse. Fold in oil & blend. Add cheese, blend again until smooth.
Allow rice & beans to cool slightly. Mix in sauce. Add salt & pepper to taste. Garnish with remaining cilantro leaves. Add hot sauce as desired.
