Mexi-Asian Style Black Beans With Sushi Rice

Total Time
35mins
Prep 0 mins
Cook 35 mins

From an article in Vegetarian Times as created at the Cordon Bleu in Atlanta. The original recipe not only had a fifteen word recipe title but used black soybeans. My personal preference was to use regular black turtle beans. Don't let the laundry list of ingredients scare you away. Go ahead and tone down the spiciness if you want.

Ingredients Nutrition

Directions

  1. Chipotle Pico de Gallo: In a bowl, combine the tomatoes, red onion, lime juice, garlic and chipotle pepper. Season with salt and pepper to taste. Refrigerate at least 3 hours. Stir in the cilantro just before serving the pico de gallo.
  2. Cilantro Yogurt: Combine all of the ingredients in a small serving bowl. Chill well.
  3. Black Beans: In a sauce pan, heat the olive oil on medium heat and cook the onion and bell peppers just until soft. Stir in the remaining ingredients except for the sea salt and black beans. Bring the pot to a boil, then cover and simmer for 10 minutes. Then add the drained black beans and simmer another 20 minutes. Remove pan from heat and set aside. Season to taste with the sea salt.
  4. Sushi Rice: Rinse the sushi rice three times in a strainer under cold water or until the water run clear. Place the rice and 1 cup cold water either in a saucepan or rice cooker.
  5. For stove top directions, bring to boil, cover pan, reduce heat and simmer until water has evaporated, about 25 minutes. For rice cooker, place rice and water in rice cooker pan, cook according to your rice cooker's manufacturer's directions. Once rice is cooked, meaning firm but not crunchy, transfer to a serving bowl and lightly fold in the brown rice vinegar.
  6. For each serving, place 1/2 cup beans over 1/2 cup of the rice mixture, top with about 1/4 cup pico de gallo and 2 tablespoons of the yogurt mixture.