- 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.
- 2 red guava, ends cut off, peeled and cut in half
- 2 tbs olive oil
- 4 scallions, chopped
- 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
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.
In the large saucepan over medium-high heat, add the oil and heat for 3 minutes.
Add the scallions and ginger to the saucepan and sauté for 3 minutes.
Add the vinegar, wine, bay leaf, sugar, juice of one lime and seasonings. Stir to combine.
Add the black beans and guava pieces. Bring to a boil, then reduce heat and cook for 15 minutes. Stir occasionally.
Meanwhile, follow the directions on the package to cook the rice.
Serve the guava'd black beans over rice. This dish is great hot or cold.