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| Simple ingredients, magical food ! |
I learned to tango in the basement of a
Dublin pub some years ago. When I say “learned” I mean my head learned quite a bunch of fancy steps but failed to pass this
new knowledge on to the rest of me.
However, I quickly came to understand
that if you learn the general shape of the dance and can follow a lead AND you
have the great fortune to be landed with a good dance partner, you’re laughing.
If not, lean down and whisper this excellent piece of advice to your tender
little toes: “Rrrrruuuuuunnnnnnnnnn!”
Some of the great partnerships that come
to mind are: Fred ‘n’ Ginger, Travolta ‘n’ Newton-John, Swayze ‘n’ Grey, Bacon ‘n’
Eggs, Fish ‘n’ Chips, and - the non-pc - Moros
y Cristianos, aka black beans and rice.
This dish has been around in some form or
other for so long that its origins are hazy, but it widely agreed that it
acquired the name sometime during the complicated history that saw Spain
conquered by the Moors, then reconquered by the Christians. It is a popular
Cuban dish and variations are enjoyed all over South America – as well as in
the US.
It is traditionally eaten on New Year’s
Day - for good luck (although probably more in the sense that “If you think you can find something else in
the cupboard at this time of year other than black beans and rice, then good
luck to you.”)
This is my quick version. It is humble fare but a welcome break from all the recent
feasting!
For approximately 6 servings as a main, or 10 as a side, you will
need…
300g basmati rice
1 x 400g can of black beans (turtle beans)
approximately 700mls* chicken stock
3 tablespoons extra virgin olive oil
200g pancetta or bacon, diced
I stick celery, peeled of stringy bits and finely chopped
1 onion, finely chopped
1 red pepper, finely diced
I green pepper, finely diced
3 fat cloves of garlic, crushed
1 teaspoon paprika
¼ teaspoon ground cumin
2 bay leaves
1 x 400g can of black beans (turtle beans)
approximately 700mls* chicken stock
3 tablespoons extra virgin olive oil
200g pancetta or bacon, diced
I stick celery, peeled of stringy bits and finely chopped
1 onion, finely chopped
1 red pepper, finely diced
I green pepper, finely diced
3 fat cloves of garlic, crushed
1 teaspoon paprika
¼ teaspoon ground cumin
2 bay leaves
a little salt to taste, if necessary
a little chopped coriander (optional)
First, rinse the rice in plenty of cold
water and leave to soak while you prepare the rest of the ingredients.
Drain the water from the beans into a
measuring jug and make up this muddy-looking liquid to 800mls in total with chicken stock. (You may
need a little more or a little less depending on how much liquid you get from
the beans.) Leave to one side while you prepare the vegetables.
Heat the oil in a large saucepan over a
medium heat and add the pancetta or bacon. Fry gently until cooked, then add
the celery, onion and peppers. Continue to cook gently for about 5 minutes or
until any excess liquid - released by the peppers - has evaporated.
Add the garlic, cumin and paprika and
continue to cook for a further minute before adding the bean liquid and stock
mixture. Bring to simmering and add the soaked, drained rice along with the
beans and bay leaves.
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Simmer, uncovered for 10 minutes or until
all the rice is cooked and the liquid has evaporated. Taste and add salt only if necessary. Turn off the heat. Cover
with a clean teacloth and allow to sit for 5 minutes before serving with a sprinkling of coriander if desired.
Wishing you a delicious 2014 !
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