lunch

Caribbean-Style Stewed Black Beans with Wild Rice and Lemon-Herb Gremolata

Name: Caribbean-Style Stewed Black Beans with Wild Rice and Lemon-Herb Gremolata
Ingredients: 86.9 g Beans, black, mature seeds, raw (rehydrated and simmered); 18.6 g Wild rice, dry, raw; 14.1 g EXTRA VIRGIN OLIVE OIL; 11.8 g Fresh flat leaf parsley, finely chopped; 9.4 g Preserved lemon, finely minced

Nutrition

599

kcal

Calories

24.4

Protein

68.6

Carbs

Fat

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Ingredients(5)

Beans, black, mature seeds, raw (rehydrated and simmered)86.9 g

Wild rice, dry, raw18.6 g

EXTRA VIRGIN OLIVE OIL14.1 g

Fresh flat leaf parsley, finely chopped11.8 g

Preserved lemon, finely minced9.4 g

Instructions

Begin by simmering the black beans in water until tender, about 45 minutes; drain but reserve a small amount of cooking liquid.

In a separate pot, cook the wild rice in boiling salted water for 40-45 minutes until the grains open and become chewy and nutty.

In a heavy-bottomed pot, heat the olive oil over medium heat. Add the cooked black beans and a splash of their cooking liquid to create a thick, glossy sauce, allowing them to gently braise. Season with salt and pepper.

Prepare the gremolata by combining the fresh flat leaf parsley and minced preserved lemon in a small bowl, stirring to combine the zesty, floral aromatics.

To plate, spoon the wild rice into a warm bowl, top with the rich, dark stewed black beans, and scatter the lemon-herb gremolata generously over the top. The acidity of the preserved lemon cuts through the earthiness of the beans perfectly.