Green Rice and Black Beans
Bolo
Green Rice and Black Beans
Bolo
|
Herb Pesto: 1/3 cup pine nuts 1/2 cup freshly grated Parmesan 2 large garlic cloves 1 1/2 cups packed fresh basil leaves 1 1/2 cups packed fresh cilantro sprigs 1 cup fresh tarragon leaves 2 tablespoons fresh lemon juice 1 1/2 teaspoons ground cumin 3/4 cup olive oil Beans and Rice: 1 pound dried black beans 1 ham hock 4 cups water 2 cups long grain rice 1/2 stick (1/4 cup) unsalted butter, softened Directions: Preheat oven to 350°F. Toast pine nuts in middle of oven until golden, 8 to 10 minutes, and cool completely. In a blender or food processor, blend pesto ingredients with salt and pepper to taste, until smooth. Pesto maybe made 2 days ahead and chilled, its surface covered with plastic wrap. Make beans and rice: Pick over beans. In a large bowl, soak beans in water to cover by 2 inches overnight. Drain beans. In a kettle, cover drained beans and ham hock with cold water by 2 inches. Add salt to taste and simmer until beans are tender, about 1 hour. Drain beans, discard ham hock, and keep warm in kettle. While beans are simmering, in a large heavy saucepan, bring 4 cups water to a boil and stir in rice and salt to taste. Cook rice, covered, over low heat, undisturbed, 18 to 20 minutes, or until water is absorbed and rice is tender. Fluff rice with a fork and add to beans. Stir in butter, pesto, and salt and pepper to taste. Serves 10 to 12 as a side dish.
|