- Yield: 6 servings
- Prep Time: 40 minutes
Red guava, black beans
In a rush? Have three pots going with the rice, guava and black beans heating up separately. I know this too well; this is the dish I pull out of thin air when unexpected dinner guests have arrived.
Ingredients
- 2 red guava, ends cut off, peeled and cut in half
- 2 tbs olive oil
- 4 scallions, chopped
- 1
- 1/4 cup red vinegar
- 1/4 cup white cooking wine
- 1 bay leaf
- 1 tbs sugar
- 1 lime
- 2 tbs fresh cilantro, chopped
- 2 tsp fresh oregano, chopped
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 15 oz. can black beans
- 1 cup cooked yellow rice
Instructions
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In a large saucepan, add the guava halves and enough water to cover. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Remove from heat, drain and let cool under cold water. With a spoon, scoop out the seed cavity. Slice into small pieces.
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In the large saucepan over medium-high heat, add the oil and heat for 3 minutes.
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Add the scallions and ginger to the saucepan and sauté for 3 minutes.
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Add the vinegar, wine, bay leaf, sugar, juice of one lime and seasonings. Stir to combine.
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Add the black beans and guava pieces. Bring to a boil, then reduce heat and cook for 15 minutes. Stir occasionally.
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Meanwhile, follow the directions on the package to cook the rice.
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Serve the guava'd black beans over rice. This dish is great hot or cold.