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Beans with Brown Rice and Avocado Tomato Salsa

 Sorry for the prolonged silence around here. My boyfriend, Leigh, who is in the Marines, left very early on the the 15th until December 23rd so I spent the last 10 days hanging out with him as much as possible. On the downside it left very little time to cook or blog. For fun, here is a picture of us on New Years:
Yes, I’m dating someone who likes his suit t-shirts combined with horrific red, white and blue plaid suits. We got asked a bar if it was a Burberry suit. And we laughed….and then Megan (Leigh’s sister-in-law) and I consoled each other for knowing, loving and being stuck with someone who enjoys such a  tragic ensemble. Hehe.
After dropping him off, going back home and sleeping for a little while longer, I went over to my best friend Laurie‘s house for part of the weekend. We made lots of yummy things, like this beans and rice dish with Avocado Tomato Salsa. Super yummy…if you like beans and rice :).

I’ve become better at spice, mostly because Laurie and her husband love spicy food and they couldn’t let me live with a spice tolerance of Pace Mild. It just wouldn’t do. It offended their delicate sensibilities.

If you’re not inclined for spicy I’d start with 1 tsp chili flakes which is 1/3 less than what the recipe calls for. If you think that’s going to be too much, go down to 1/2 tsp. I won’t tell anyone :).
Bean with Brown Rice and Avocado Tomato Salsa

10oz dried yellow (Mayacoba/Canary) beans, soaked in water 6 hours to overnight (we didn’t soak them this time and they still turned out lovely. Use whatever bean cooking method makes you happy)
2 rice cups (360ml) Jasmine (white or brown) or Thai Red Cargo rice (we used brown basamati rice)
2-4 avocados (depending on size)
2 large shallots
2 medium-sized ripe tomatoes
1oz fresh squeezed lime juice
1tbs chili flakes, fine
top-quality aromatic Extra Virgin Olive Oil
salt and pepper

Bring soaked beans to a boil in a pot of water, then reduce heat and simmer slowly, covered, until tender (several hours). 10 minutes before finished, add salt to taste (it takes a few minutes for the beans to absorb the salt). Drain the beans, reserving the cooking liquid, and set aside. In an electric rice cooker, cook rice with some salt and the bean cooking liquid. A few minutes before the rice cycle completes, add the cooked beans to the rice and stir well. While the rice cooks, prepare the salad.

Slice avocadoes in half, removing the pit. Score with crosshatches and scoop into a bowl. Dice tomatoes and mince shallots very fine and add to the bowl along with lime juice, salt, pepper, and chili flake. Add a good splash of the aromatic olive oil and stir well, trying not to completely mash the avocado cubes. Serve the cold salad atop a bowl of the hot rice and beans so that the heat from the rice brings out the aroma of the oil. Top with additional olive oil if desired.

3 comments to Beans with Brown Rice and Avocado Tomato Salsa

  • Squirrelette

    What a good lookin' couple! (I just squinted to try to block out the view of Leigh's outfit — oh my) Is "pretty piranha" too much alliteration for ya? :-)

  • Rene

    Ha! Pretty Piranha is just fine with me! Hehehe! Even with the suit I still love the goober :).

  • Megan Wolf

    yes, we did unfortunately have to console each other. and then we sat and wondered about the "No-pants" memo sent to all of the other female residents of Walnut Creek, but alas, not to us. food looks YUMMY as always. Love all the shots with the new camera. you are so incredibly fancy.