Stranger Foods

Black beans and rice with jammy peppers

Serves 6 | Prep 20 mins | Cook 1 hr 5 mins

Beans and rice are a staple in multiple cultures around the world and for good reason. Humble and comforting, the two come together to create a meal in itself. Here the jammy peppers and herby avocado take the whole thing up a notch (or three). If serving this as a side, it pairs really well with the spicy rotisserie chicken bake.

Source: Ottolenghi Test Kitchen: Extra Good Things

Ingredients

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90 ml olive oil
1 onion, peeled and finely chopped
6 cloves garlic, peeled and crushed
2 tsps cumin seeds, finely crushed with a pestle and mortar
2 tsps coriander seeds, finely crushed with a pestle and mortar
1 tsp paprika
1 tsp dried oregano
300 g short-grain brown rice, washed well, soaked for 30 minutes, then drained
2 tins black beans, drained and washed
20 g fresh coriander, roughly chopped
3 limes, 2 tbsp juice, and 1 cut into 4 wedges to serve
2 medium avocados, flesh cut into roughly 1.5 cm cubes

Jammy peppers

75 ml olive oil
2 onions, peeled, halved and thinly sliced
2 red peppers, stems and seeds discarded, then thinly sliced into 1 cm-thick strips
4 cloves garlic, peeled and crushed
1½ tbsps tomato paste
2 tsps light soft brown sugar
1 tsp dried oregano
1 tsp chipotle chilli flakes
2 tbsps apple cider vinegar
salt and black pepper

Instructions

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First, make the jammy peppers. Put the oil into a medium sauté pan, for which you have a lid, over a medium-high heat. Add the onions and cook for , stirring occasionally, to soften. Add the peppers and ½ teaspoon of salt and cook for more, stirring often, until softened and lightly coloured. Turn the heat down to medium-low and stir through the garlic, tomato paste, sugar, oregano, chipotle, vinegar, 2 tablespoons of water and a good grind of pepper. Cover with the lid and cook for , stirring 3-4 times throughout, until nice and soft. Set aside.
Meanwhile, make the rice. Put 4 tablespoons of the oil into a large saucepan, for which you have a lid, over a medium-high heat. Once hot, add the onion and cook for , stirring occasionally, until softened and lightly coloured. Add the garlic, spices and oregano and cook for another minute, until fragrant. Stir through the rice until nicely coated, then add the black beans, 520 ml of water, 1¼ teaspoons of salt and a good grind of pepper. Bring to the boil, then turn the heat down to low, cover tightly with the lid and leave to cook undisturbed for . Remove the lid and set aside to cool slightly, about .
Meanwhile, in the small bowl of a food processor blitz together the coriander, lime juice and remaining 2 tablespoons of oil until smooth. Transfer to a bowl and stir in the avocado and ¼ teaspoon of salt.
Transfer the rice and beans to a large platter and spoon over the jammy peppers and avocado. Serve with the extra lime wedges alongside, to squeeze over.

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