Black Beans with Coconut Ginger Rice
 
 
Serves: 6
Ingredients
For the black beans:
  • ½ pound black beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ¾ teaspoon kosher salt
  • dash ground black pepper
  • 2 cups chicken broth
  • 1 cup water
  • 1 bay leaf
  • 2 teaspoon lime juice
  • 2 tablespoons cornstarch + ¼ cup water
For the coconut ginger rice:
  • 1 tablespoon olive oil
  • 1½ tablespoons grated fresh ginger
  • 1 tablespoon minced garlic
  • 1½ cups brown jasmine rice, rinsed and drained
  • 1 (14 -ounce) can coconut milk
  • 1 cup water
  • ¾ teaspoon kosher salt
  • 1 tablespoon chopped fresh cilantro
For cilantro-lime salsa:
  • 2 tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • salt and pepper to taste
For assembly:
  • 12 ounces monterey jack cheese, grated
  • ½ teaspoon chili powder for sprinkling
Instructions
For the black beans:
  1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, cumin, chili powder, salt, and pepper. Saute until onion softens and starts to become translucent, about 5-7 minutes. Add the black beans, chicken broth, water, and bay leaf. Bring to a boil, then turn heat to low and quietly simmer the beans until they are soft and tender, about 2 hours.
  2. Mix the cornstarch and water together with a fork. Gradually stir the cornstarch mixture into the black beans. Continue stirring until black beans begin to thicken slightly, about 5 minutes. Turn off heat and stir in the lime juice. Remove bay leaf and set aside.
For the coconut ginger rice:
  1. In a large pot, heat the oil over medium heat. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the rice and give a quick stir to evenly coat the rice. Add the coconut milk, water, and salt. Bring to a boil and then turn heat to low. Cover and simmer for 30-35 minutes, until rice is tender. Turn off heat and allow rice to sit for another 10 minutes. Stir in chopped cilantro and set aside.
For the cilantro-lime salsa:
  1. In a medium bowl, combine the tomatoes, cilantro, and lime juice. Season with salt and pepper to taste.
Assemble:
  1. Spread a layer of coconut ginger rice in the bottom of six individual bowls or in a 9x13 baking dish. Next layer with the black beans and then the grated Monterey Jack cheese. Sprinkle with chili powder.
  2. Bake at 375 for 15-20 minutes until cheese is bubbly and melted. Top with cilantro-lime salsa for serving.
Notes
*Coconut Ginger Rice updated 3/08/16

Casserole or bowls can be assembled in advance and stored in the refrigerator until ready to bake. If refrigerated, increase baking time to 25-30 minutes.
Recipe by at https://dev.gatheranddine.com/coconut-ginger-rice-black-beans-melted-monterey-jack-cheese/