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
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
For the nectarine salsa
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. Divide the rice among serving bowls. Top with the beans and a spoonful of the nectarine salsa.
Recipe by Joanne Eats Well With Others at