Thursday, June 10, 2010
Spicy Cuban Black Beans and Cilantro Coconut Basmati Rice
A few nights ago I made this wonderfully spicy dish and invited my sister over. Luckily, she likes spice. I was a bit worried after I added my 3 chipotle peppers to my beans. OOoeee they were hot! Fortunately, the mango puree and coconut rice balanced it all out. To add a little crunch I made a Tahini dressed Napa Cabbage Coleslaw. Add some ethnic flare to your favorite grain or legume for an excellent treat.