Herbed bean sauce & sauteed tomatoes over rice

6 servings

Ingredients

Quantity Ingredient
1 cup White beans, soaked
2 eaches Serrano chilies, seeded & chopped
½ tablespoon Ginger, grated
1 each Bay leaf
¼ teaspoon Turmeric
4 cups Water
1⅓ cup Stock
¼ cup Cilantro
Salt & pepper
2 tablespoons Pecans, chopped & toasted
2 tablespoons Olive oil
4 eaches Tomatoes, diced
1 teaspoon Chili powder
1 tablespoon Fresh marjoram
1 teaspoon Maple syrup
5 cups Water
1½ cup Rice
2 eaches Carrots, shredded
1 each 3\" cinnamon stick
½ tablespoon Olive oil
1½ to 2 hours, until the beans are tender. Discard bay leaf &

Directions

BEAN SAUCE

TOMATOES

RICE

SAUCE: combine drained beans, chilies, ginger, bay leaf, turmeric & water in a large pot. Bring to a boil, reduce heat, cover & cook for drain. Place beans, stock & cilantro in a food processor & pulse into a chunky sauce. Season, add pecans & reheat slightly.

TOMATOES: Combineo il, tomaotes, chili powder, marjoram & syrup in a saute pan. Season with salt & pepper & stir-fry over moderate heat till the tomato begins to caramelize, about 10 minutes. Keep warm on low heat.

RICE: Boil water, stir in rice, carrots & cinnamon. Cook until the rice is tender, 10 to 12 minutes if using white rice. Drain & discard cinnamon & rinse briefly under running water. Return to pan & toss with oil.

To serve, spoon rice onto warm plates, top with bean sauce & scatter with tomatoes.

Yamuna Devi, "Yamuna's Table"

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