Black Beans and Rice with Roasted Tomato Salsa


Category : main dish · by Feb 4th, 2012

The beans didn’t finish cooking in time for dinner, so Zoeya and I took them for lunch!

Two things threatened to ruin this meal, but I am happy to report that I persevered, and it all worked out ok.

The first was that when I bothered to read the label of the chipotles in adobo sauce that I love so much (in things like chili and the eggs I used to eat), I found out they have HFCS in them. Mother expletive! I yelled – in my head of course – in the middle of the grocery store aisle. So obviously I didn’t buy them. I made my own smokey chili flavor with dried California chiles and molasses.

The second was that these beans took forever (forever!) to cook. I mean, I knew they’d take a long time, but this was multiple evenings, including overnight crockpot.

I did not soak them beforehand and I did add salt at the beginning, because Spilled Milk told me it was a myth that these things would make them take longer…but now I’m not so sure, I may have been led astray. As you can see, I am not as expert in dried beans as I am in dried lentils. Next time I’ll do this on a weekend and maybe freeze some to save myself a headache. Or just use a can.

The roasted tomato salsa/tarka came together gorgeously and without hassle, and was so delicious I think it could saved just about anything.

Black Beans and Rice with Roasted Tomato Salsa

For the beans:
1 cup dried black beans – mine were pretty big, it probably wouldn’t have taken as long with the tiny black beans. You can also use canned beans, just don’t cook as long.
2 dried California chiles, stems removed (these are smokey, not spicy)
2 tbsp molasses
4 carrots, diced
juice of half a lime
salt

Add everything to a large pot with water to cover by several inches, and boil, adding water when needed, until the beans are soft. This will take several years hours. You can also do this in a crock pot. Reduce liquid to a stoup. (Oh yes I said it!) Adjust seasoning, beans take a lot of salt.

For the roasted tomato salsa:
1 pint cherry tomatoes
salt & pepper
olive oil
6 garlic cloves, chopped
1 tsp cumin seeds
1 tsp chili powder
small handful cilantro, chopped
juice of half a lime

Toss tomatoes with generous sprinkle of salt, pepper, and a little olive oil, and roast at 400° until blistered. Meanwhile, heat a couple tbsp olive oil and sauté garlic cloves, cumin, and chili powder. Remove from heat and toss together with tomatoes, cilantro, and lime juice.

To serve:

Serve over rice (I used leftover basmati, but if I were making it fresh I’d use a medium grain), make a layer of beans, and top with tomatoes, sliced avocado, and a spritz of lime juice and hot sauce.

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