Rice and beans

Today was a rice and beans kind of day. It's cold and rainy and rice and beans just seemed like a good thing to make. But that didn't mean I wanted bland rice and beans! Rice and beans is one of those fun dishes where you can come up with a million different versions. Tonight I made coconut rice with citrusy black beans topped with pickled red onions tonight. It sounds complicated, but it took less than 30 minutes. (Take that, Rachel Ray!!)

Due to bad lighting, the pictures aren't the best...

Coconut-citrus rice and beans
Serves 4
Rice:
1 1/2 cups basmati rice
scant 1 cup coconut milk
2 cups water
1/2 tsp tumeric
3/4 tsp salt

Mix the coconut milk, water, and tumeric in a pot and bring to a boil. Add the rice and the salt. Cover tightly and let simmer for 20 minutes. Meanwhile, make the onions:

1 red onion, thinly sliced into rings
salt
cider vinegar
1 tsp sugar

Mix onion with a little salt and the sugar. Cover with vinegar and let sit for at least 15 minutes. The onions will keep in the refrigerator for about a week. Next, start the beans

1 small onion, chopped
1 clove garlic, minced
1 tsp oil
2 15 1/2 oz. cans black beans
1/2 chopped cilantro (save some sprigs for garnish)
1/2 tsp cumin
1/2 small chipotle in adobo (or to taste), minced
1 lime
lime wedges and avocado slices, if desired

Sautee the onion and the garlic in the oil until slightly golden. Add the chipotle and the cumin, and cook for another minute. Mix in the cilantro, lime juice, and blackbeans, and simmer until hot. By this time, the rice will be done. Garnish with cilantro springs, lime wedges, and avocado.

(Check out lolo's blog for a completely different take on this dish!)

Oh, and you know what? Amazon says my cookbooks won't arive until the April 12-14!!! I want to start making cupcakes NOW!

And, I've been wondering: does anyone know where you can buy blackstrap molasses?