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Potato Peas Coconut Curry with Black Beans and Jade Rice - CaliZona

4 – 6 servings

Ingredients

Black Beans

  • 4 Cups Organic Dried Black Beans
  • 12 Cups Filtered Water
  • 1/2 White or Red Onion
  • 4 - 6 Whole Garlic Cloves
  • 1 Tablespoon Chili Peppers Flakes or 2 -3 whole dried chilies like New Mexico, ancho or up to 10 Arbol - optional
  • 2 Tablespoons Sea Salt or to taste

Potatoes

  • 4  Large Yellow Potatoes or 3 1/2 lb – diced into 1/2 inch cubes
  • 2  Tablespoons Extra Virgin Coconut Oil
  • 1/2 White Onion – diced
  • 2  Cloves Garlic – minced
  • 1/4 Cup Dry White Wine
  • 1  Unsalted Vegetable Bouillon Cube
  • 1 1/2 Cup Filtered Water
  • 1 Can Coconut Milk – I used full fat
  • 2 Tablespoons  Organic Curry Powder - homemade or
  • 1 Cup  Frozen Peas – or to taste

Jade Rice

  • 1 Cup Jade Pearl Rice
  • 1-3/4 Cups Filtered Water
  • 1 Tablespoon Sea Salt or to taste
  • 1 Vegetable Bouillon Cube – unsalted
  • 1 Tablespoon Coconut Oil
  • 1 Clove Garlic
  • 1/2 Teaspoon Sea Salt

Garnish

  • Cilantro

Instructions

Black beans

  1. In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
  2. Rinse the beans and add the water.  Skim off any beans that float, these stay tough.
  3. Add the onion, garlic and chilies.
  4. Bring to a boil then turn down to medium-low.
  5. Cover and cook for about an hour or until beans are soft.
  6. Add water if needed. You want the beans to be free-flowing.
  7. * Add Sea Salt AT THE END or they will be tough.
  8. Taste to see if they are soft, if so, add the salt.
  9. Let cook for 5 - 10 more minutes to infuse the salt into the beans.

Potatoes

  1. Dice the potatoes and cover them with water.
  2. Set aside for about 10 minutes and drain in a strainer.
  3. Add the diced onions to a straight-sided pan, along with 1 tablespoon of oil.
  4. Sauté on medium-low heat for about 5 minutes then add the minced garlic; continue stirring until garlic begins to golden then add the wine and bouillon cube.
  5. Mash the bouillon and when the wine reduces to a syrup, add the potatoes and water.
  6. Turn heat to medium and cover for 15 minutes make sure to stir a few times.
  7. Add the can of coconut milk and reduce the heat to medium-low.
  8. Add the spices and simmer for 10 minutes covered and then for an additional 10 to 15 minutes uncovered.
  9. Make sure and stir frequently so potatoes don’t stick to the pan.
  10. When potatoes are soft add the peas and cook for about a minute until peas are hot.
  11. Serve with black beans and jade rice.
  12. Garnish with cilantro

Rice

  1. Rinse the rice.
  2. Add the water, rice, bouillon, 1 tablespoon oil and salt to a small saucepan.
  3. Bring to a boil over high heat.
  4. Mash up the bouillon cube well, then cover, reduce to simmer in between medium-low and low for 15 minutes  (use a timer).
  5. Remove from heat and let stand covered for 5 minutes.  Fluff and serve.