Lunch · Caribbean · 15 min
Caribbean-Style Stewed Black Beans with Wild Rice and Lemon-Herb Gremolata
- Calories
- 550
- Protein
- 22g
- Carbs
- 74g
- Fat
- 20g
Ingredients
- 86.9 g black beans
- 30 g yellow onion
- 1 clove garlic
- 17.6 g extra virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 18.6 g wild rice
- 11.8 g flat leaf parsley
- 9.4 g preserved lemon
Method
- 01In a saucepan, cover dry black beans with water and simmer until tender, about 45 minutes; drain, reserving a small amount of cooking liquid.
- 02In a separate pot, cook wild rice in boiling lightly salted water for 40 to 45 minutes until tender and grains burst open; drain excess water.
- 03Heat olive oil in a heavy saucepan over medium heat. Add onion and garlic and cook for 3 minutes until fragrant.
- 04Add cooked black beans along with a splash of reserved cooking liquid. Season with salt and black pepper, then simmer on low for 10 minutes until a rich, glossy stew forms.
- 05In a small bowl, combine finely chopped flat leaf parsley and minced preserved lemon to make the gremolata.
- 06To serve, spoon the cooked wild rice into a warm bowl, top with stewed black beans, and sprinkle the lemon-herb gremolata over top.
Cook it with the whole plan around it
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