Today the second video of the three part series I made cooking with Anita Goa is live on youtube. I really hope you enjoyed the first one and are as excited as I am for this next one. The recipe I made for the episode is a Mexican inspired dish with brown rice, a black bean paste and last but not least a fresh salad to complement this. As I came up with the recipe cucumber, peppers and tomatoes were in their high season but unfortunately they’re doing their very last stretch here in the UK so get making this asap.
The recipe is super simple although it might seem as if it has many ingredients. Don’t worry! Most of them are chopped quickly and easily and then either added to a salad or a one pan black bean mixture. This mysterious pasty mixture is really delicious but I struggle coming up with a good description for it so if you can think of a good word to describe it please let me know! It is a tomato based mixture with chilli, onion and spices inspired by Mexican cooking.
And lastly if you didn’t read the last post of cooking with Anita then you might wonder who this lovely lady is. And I’d love to tell you; Anita is a fitness and yoga instructor with roots in Norway and the United States who is now based here in London. She teaches at The Life Centre in Islington but you can always find her online as she shares great videos on youtube teaching various yoga flows. If you’re interested in learning more about my new found yogi friend you can check out her website here or go straight to her youtube channel right here.
PORTIONS: 3 portions / TIME: 35-45 min (+soaking time)
3/4 cup shortgrain brown rice
1 brown onion, chopped
3 garlic cloves, minced
1 small strong chilli pepper or 1-2 jalapeno peppers, finely chopped
1 large tomato, diced
1 1/2 cup black beans, cooked or canned
3 tbsp tomato puree
1 heaped tsp cumin
1 heaped tsp smoked paprika
3 dashes cinnamon
Salt and pepper
1 corn on the cob (or equivalent), kernels
2 tomatoes, diced
1 small bell pepper
1/3 cucumber, diced
1/4 cup fresh coriander, leaves roughly chopped
1/2-1 lime, juice
1 1/2 tbsp olive oil
Salt and pepper
Serving options: soya or other plant yoghurt, canned jalapenos and coriander
Soak rice for at least 2-3 hours or the simpest way is to leave it over night or during the working day. Once soaked and ready to be cooked drain and rinse. Place some oil into a sauce pan over medium heat and add rice. Coat the rice with the oil and fry for a minute. Then add double the amount of water as rice (1 1/2 cup), cover with a lid and bring to a boil. Ones boiling turn to low and let simmer until all of the water has evaporated, roughly 30 min.
Prepare all vegetables and mix in a bowl, drizzle with olive oil and lime juice. Add salt and pepper to taste. Set aside.
Place a frying pan over medium heat, add oil, chopped onion as well as salt and pepper, fry until translucent. Add garlic and chilli, fry for a minute and then add spices. Combine and leave for another minute until fragrant. Add tomato, beans and tomato puree. Let all the ingredients get hot, keep mixing so nothing catches. When the juices are leaking from the tomatoes start to mash roughly half of the beans with a wooden spoon. Ones the mixture is gently combined remove from heat.
Place rice, bean mixture and salad into a bowl. Drizzle with soya yoghurt, add jalapenos and coriander.
