Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

　　

Ingredients

serves 4

　　Yellow Rice (page 179)

　　

Pickled Red Onions

2 large red onions

　　3 cups boiling water

　　1 teaspoon salt

　　1 teaspoon sugar

　　1/4 teaspoon ground allspice

　　1 tablespoon vinegar

　　1/4 cup fresh lime juice

　　1 teaspoon Tabasco or other hot pepper sauce (optional)

　　

Seasoned Black Beans

1 tablespoon olive oil

　　2 garlic cloves, minced or pressed

　　1 teaspoon ground cumin

　　1 1/2 teaspoons dried oregano

　　2 15-ounce cans of black beans, undrained

　　1/4 cup chopped fresh cilantro

　　

Step 1

Prepare the Yellow Rice.

　　

Step 2

While the rice cooks, slice the onions into rings. In a heatproof bowl, cover the onions with the boiling water and set aside for 10 minutes. In a separate bowl, combine the salt, sugar, allspice, vinegar, lime juice, and Tabasco. Drain the onions. Combine the drained onions and the pickling ingredients and mix well. Set aside.

　　

Step 3

For the beans, warm the oil in a saucepan on medium heat and then add the garlic, cumin, and oregano. Cook for just a minute and then add the beans. Simmer for 5 to 8 minutes, until the beans are heated through and have absorbed the seasonings. Stir in the cilantro.

　　

Step 4

Serve the rice topped with beans and pickled onions.

　　

Serving & menu ideas

Step 5

Toss a green salad with Cilantro Lime Dressing (page 225) and enjoy Caramel Custard (page 273) for dessert. Try the beans and rice topped with Quick Avocado & Corn Salsa (page 233) instead of the pickled onions.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.