Skillet Black Beans with Nectarine Salsa and Yellow Rice
Spicy skillet black beans served with a sweet nectarine salsa and yellow coconut rice - a great complete vegetarian weeknight meal!
Yield: 4-6 servings
Ingredients
For the nectarine salsa
2 cups diced nectarine
2 tbsp fresh lime juice
½ jalapeno, minced
½ tsp kosher salt
For the yellow rice
1½ cups white jasmine rice
1 tsp ground turmeric
½ tsp kosher salt
1 tsp vegetable oil
1½ cups water
¾ cup coconut milk
For the black beans
2 shallots, minced
2 large garlic cloves, minced
1 tbsp grated fresh ginger
2 tbsp olive oil
4.5 cups drained cooked black beans
2 tsp red curry paste
2 tbsp fresh lime juice
¾ cup coconut milk
brown sugar, to taste
salt, to taste
Instructions
For the nectarine salsa
Combine the nectarines, lime juice, jalapeno, and salt together in a bowl. Set aside to allow the flavors to come together while you prepare the rice and beans.
For the rice
Heat the oil in a medium saucepan over medium-high heat. Add the rice, turmeric, and salt. Saute it for 1-2 minutes, stirring constantly. Add in the water and the coconut milk. Bring to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes, or until the rice is tender and the liquid has evaporated. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
For the beans
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the shallots, garlic, and ginger. Saute for 3-4 minutes, or until the shallots are starting to brown. Add in the beans, curry paste, lime juice, and coconut milk. Stir to combine.
Bring to a boil and then reduce to a simmer. Cook for 10-15 minutes, or until slightly thickened. Season to taste with brown sugar, more curry paste, or salt.
Divide the rice among serving bowls. Top with the beans and a spoonful of the nectarine salsa.