Damn you black beans! What is it with me and black beans? I can’t make a decent black bean soup and then I attempt to make black beans and rice from Cooking Light and they turn into a soupy mess?? I usually throw together my own beans and rice recipe so why the hell did I bother with a recipe this time?? It was just okay for me. The original recipe was just for Black Beans and I threw in some brown rice hoping it would absorb some of the liquid but it didn’t…
Now the salmon on the other hand….You know my photography is horrendous but this came out quite pretty and more importantly it tasted pretty darn good! Not sure of the inspiration but it may be because I had purchased black sesame seeds for a vinaigrette I made recently (not good…) and I saw I had white sesame seeds so I thought I’d throw them together and see what happens (there are white sesame seeds on there, just can’t really tell). The sesame seeds gave the salmon a nice texture and flavor. Something a little different than just searing. This I would make again.
Black Beans and Rice – 2 stars
Sesame-Crusted Salmon – 4 stars
1-2 pounds salmon, sliced into strips
1/4 c. each of black and white sesame seeds
Extra-virgin olive oil
Salt and Pepper
Combine sesame seeds in shallow dish. After washing, drying and slicing salmon, season with salt and pepper. Place salmon into sesame seeds to coat each side. On a non-stick skillet, heat olive oil (about 1 T.). Add salmon and cook approximately 4-5 minutes on each side until done.
Simple Black Beans (Caraotas Negras)
Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time. 1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1/2 teaspoon brown sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water
2 (15-ounce) cans 50%-less-sodium black beans, undrained
1 teaspoon white wine vinegar1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.
Yield: 6 servings (serving size: 2/3 cup)CALORIES 128 (25% from fat); FAT 3.6g (sat 0.3g,mono 2.1g,poly 1.1g); IRON 2.2mg; CHOLESTEROL 0.0mg; CALCIUM 58mg; CARBOHYDRATE 23.3g; SODIUM 294mg; PROTEIN 6.2g; FIBER 7.6g
Cooking Light, JUNE 2008