Black Beans with Yellow Coconut Rice

nomeatathlete.com

JaMayKe

subheading: Ingredients for the beans:

2 teaspoons Light Peanut Oil

1 Green Pepper, finely diced

1 Small Onion, finely diced

1 Bay Leaf

⅓ cup chopped Cilantro, plus leaves for garnish

1 Garlic clove, minced

1 scant teaspoon Toasted and Ground Cumin seeds

¼ teaspoon or more to taste, Chipotle Chile, either powdered or in Adobo

2, 15oz cans Organic Black Beans plus their juice, about 3 cups cooked

1 scant cup Coconut Milk (or all the Coconut Milk remaining from the rice)

2 Limes, 1 juiced, 1 cup into 4 wedges

subheading: The Coconut Rice:

1 ½ cups Brown or White Basmati Rice

1 cup Coconut Milk

2 pinch of Saffron threads (optional)

½ teaspoon Turmeric

Sea Salt and Pepper

4 slender Scallions, including the greens, thinly sliced

⅓ cup Sesame Seeds (black and white are nice)

Directions at nomeatathlete.com

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