black bean, habanero chili and yellow rice

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(adapted from New England Soup Factory Cookbook)

Beans need to soak over night!

yellow rice

2 tablespoons olive oil

1/2 cup chopped onion

1 cup jasmine rice

2 cups water

2 teaspoons kosher salt

pinch of saffron or turmeric

soup

1 pound dried black beans

3 tablespoons olive oil

4 cloves garlic, minced

1 large Spanish onion, peeled and diced

2 ribs celery, diced

2 1/2 quarts (10 cups) vegetable or chicken stock

4 cups (32 ounces) canned crushed tomatoes

2 teaspoons ground coriander

1 cup sherry

1/4 cup chopped cilantro

kosher salt and freshly ground pepper, to taste

1 habenero pepper, seeded and minced

1 tablespoon lime juice

cooked yellow (saffron) rice (recipe follows)

1 bunch scallions, chopped, for garnish

For the soup: Place the beans in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion and celery. Saute stirring frequently, for 10 minutes. Add the beans, stock, tomatoes, coriander and sherry. Bring to a boil. Reduce the heat to medium. Simmer for 1 1/4 hours or until the beans are tender. Add the cilantro and season with salt and pepper. Add the habanero pepper and lime juice. At this point you can either add the rice to the soup mixture or ladle the rice into bowls and serve the beans over it, this is the way we like it. 

For the yellow rice: Heat a 3-quart saucepan over medium-high heat and add the olive oil. Add the onion and saute for 5 minutes, or until a pale golden color. Add the rice and continue to saute for 3 minutes more. Add the water, salt and saffron. Bring to a boil, cover the pan and reduce the heat to low. Cook for 15 to 20 minutes, or until all the water is absorbed and the rice is fluffy.

Serve with freshly chopped green onions on top and Tabasco sauce on the side.

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bon appitet!