Fiesta Black Beans and Rice with Cilantro-Chipotle Vinaigrette

A fiesta of flavors gives life to this bean and rice dish. While canned beans are an easy accommodation, in recipes where they are a primary component, as in this dish, those cooked from scratch have a better texture and flavor. Toss in a zesty chipotle in adobo vinaigrette before ladling over brown rice and adding a garnish of avocado slices and Cotija cheese. Top with a dollop of salsa, if desired. 

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Yield: 4 portions
Prep time: 1 hour 15 minutes, plus 2 hours chilling time
Shelf life: best in 2 days

Ingredients

1 small carrot, plus ¼ cup finely diced carrot for the salad
1 small rib celery
1 shallot, cut in half lengthwise
1 sprig each fresh thyme and flat-leaf parsley

1 bay leaf
1 cup dried black beans, rinsed and picked over

1 teaspoons kosher salt
¼ cup each cooked corn kernels, finely diced jicama, finely diced red bell pepper, and sliced scallions
1 cup uncooked brown rice

For the vinaigrette (yields 1 cup)
1 cup cilantro with coarse stems removed
¼ cup freshly squeezed lime juice 
¼ cup rice wine vinegar, either seasoned or plain
1 teaspoon chipotles in adobo, or according to taste
¾ cup extra-virgin olive oil
salt and freshly ground black pepper
8 bibb lettuce leaves, washed and blotted dry (optional)
2 ounces crumbled Cotija cheese
1 to 2 firm, ripe avocados, peeled and sliced lengthwise
fresh tomato salsa (optional)


Method

1. Tie in a piece of cheesecloth the whole carrot, celery, shallot, thyme, parsley, and bay leaf, and place in a small saucepan. Add the black beans and just enough water to come just above the beans. Partially cover and bring to a simmer, checking the water level occasionally to keep the beans covered. After half an hour, add the salt and continue simmering until the beans are just tender, at least 1 hour. Do not overcook. 
2. Combine the rice with 2 cups of water and ¼ teaspoon salt; bring to a boil, reduce the heat, and cook over low heat until just tender, about 20 minutes or according to package directions. Drain, fluff, and set aside. 
3. In a bowl, combine the remaining diced carrot, the corn, jicama, red bell pepper, and scallion; set aside. 
4. In the jar of an electric blender, combine the cilantro, lime juice, vinegar, and chipotle and puree until smooth. With the motor running, add the oil in a slow, steady stream to form an emulsion. Season to taste with salt and pepper.
5. Once the beans are cooked, remove and discard the cheesecloth packet. Drain the beans well and transfer to a bowl. Add about three-quarters of the vinaigrette, tossing to coat well. Stir in the diced vegetables, cover, and chill for about 2 hours. Remove from the refrigerator and toss.
6. To serve, line each bowl with 2 lettuce leaves. Add ¾ cup rice, spoon on 1 cup of the bean mixture, and add avocado slices and 2 tablespoons of Cotija cheese. Drizzle on any remaining vinaigrette. If desired, add a dollop of salsa and serve chilled or at room temperature.  

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