Caribbean Rainbow Black Beans w/ Cilantro Ginger Rice
Team: Turnip The Beet
Host School: Green Mt High
Age Group: Middle School
Ingredients
1 T. vegetable oil 1 Tginger minced 2 gloves garlic minced 3/4c red onion finely chopped 3/4 c red pepper diced 3/4 c orange pepper diced 1 jalopeno,seeded and minced
4-15oz cans black beans drain and rinsed 1 1/2 cup diced and seeded tomatoes,fresh or canned. 2c fresh spinacn **1 c carrots,shredded (local ingredient: Little village Farms.
Proctorsville, Vt. or Harlow Farms) 3T. fresh cilantro chopped, 3 T. apple cider ginger, 3/4 c vegetable broth, 3/4 c orange juice, 2 T. lime juice,2 T. honey, 2 tsp. cumin,
1 T. oregano, salt and pepper to taste, water as needed.
CILANTRO GINGER RICE: 3 C. Jasmine rice,rinsed and drained, 3 T. vegetable oil, 2 T. ginger minced, 3 gloves garlic, 4 1/2 c. vegetable broth, 1/2 c.fresh cilantro minced
Tropical Guacmole: 4 avacado,pitted and diced,1c plain greek yogurt,1 1/2 tsp lime juice, 1tspgarlic powder, 1tsp cumin,1c finely chopped mango,1/3 c finely diced onion, 3/4c jicama peeled and finely diced,2 1/2 T cilantro finely chopped Tortilla chips: 8-6inch corn tortillas,1/2 tsp cumin,1/2 tsp chili powder,1/2 tsp garlic powder, 1/2 tsp salt,cooking spray
Preparation Instructions
1.- In a large saute pan over medium heat, melt 1 T vegetable oil. 2- Add ginger and garlic, stirring continually until fragrant. 3- Add red onion& orange peppers, and jalopeno.
Saute until onion is translucent. Remove half the pan contents and set aside. 5-Add black beans,tomatoes,cilantro,vinegar,veg. broth, orange juice, lime juice, honey,cumin and
oregano to saute pan. Stirring occasionally over medium heat-low heat. Cook mixture down until begins to thicken. approx. 8-10 mins. 6.- Place half pan contents in a blender
and puree. 7.- Return pureed mixture to saute pan. Stir to combine. 8.- Stir in carrots & Spinach and return set aside veggies to pan. 9.-Cook over medium heat additional 8 minutes.
If mixture appears too thick add water as needed. 10.-Season with salt and pepper to taste. Spoon over Cilantro Ginger, Jasmine Rice. Top with Tropical Guacamole and garnish
with Tortilla Strips.
CILANTRO GINGER RICE: 1.- In a suacepan saute garlic and ginger in vegetableoil over medium heat 1 minute. 2.- Add rice, saute additional 3 minutes. 3.- Add brothand cilantro. Bring to a boil. 4.- Cover and reduce heat to medium-low. Cook until rice is tender, approx 15-18 minutes. Tropical Guacamole:Mash guacamole and yogurt and lime jiuice,add remaining ingredients stir and combine,cover and chill until service. Tortilla Strips:Preheat oven to 350,lightly spray baking sheet with cooking spray,cut tortillas in half then cut into six strips, arrange strips in a single layeron baking sheet and coat lightly with cooking spray,evenly sprinkle cumin,chiliu powder,garlic powder and salt over strips,bake for six minutes flip and continue baking until crispy and light brown in colorapprox 3 minutes