Rice, Beans, and Greens (Night 1)

• servings: 2 Servings

Ingredients

BEANS

1lb/.5kg dry black beans

Olive oil

2tsp cumin

2tsp chili powder

2tsp onion powder

2tsp garlic powder

1Tbsp white wine vinegar or lime

SOFRITO RICE

1 onion

1 poblano pepper

4 cloves garlic

Handful of cilantro

400g (2c) rice, rinsed

Olive oil

12g (2 1/2tsp) salt

5g (2tsp) cumin

30g (2Tbsp) tomato paste

650g (2 3/4c) water

8oz/220g can tomato sauce

KALE

4 cloves garlic, minced

2lb/1kg bag chopped kale

Water

Salt

OTHER

Egg (1 per portion)

Hot Sauce

Directions

BEANS

Soak beans overnight. pressure cook, high 45 min.

Add 2-3T oil to a saucepan over med heat. Add cumin, chilli pow, onion pow, garlic pow. Cook 30-45 sec. Add half of cooked beans & 1c of bean cooking liquid. Mash beans as they simmer for 3min. Add remaining beans into pan with pinch of salt & 1T vinegar

SOFRITO RICE

Finely chop onion, poblano, garlic, & cilantro together

Add a 2-3T oil into a large pot (with lid) over med heat followed by rice. Stir & fry 3-4 min until toasted. Add chopped aromatics & salt. Fry until onions are softened, 5min. Add cumin, tomato paste. Cook until mix turns to a rust color. Add water, bring to simmer, cover, & cook in a 350F/175C oven for 20 min. Remove and allow to sit, covered, for 10 min.

KALE

Add oil to large saute pan over med heat. add garlic, saute until fragrant. add kale & splash of water. cover pan & steam 4-5min. Stir. Add large pinch salt & saute another 5min until the stems are tender.

OTHER

Top with soft-cooked egg and hot sauce.