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Jícama Slaw, Black Bean Mash, and Mexican-Style Rice

Jícama Slaw (front): The addition of beans makes this a hearty slaw, and its flavorful dressing makes it perfect to go with a variety of dishes. Try it alongside a black bean burger from Vegetarian Cooking at Home.

Black Bean Mash (middle): Masking the beans gives them a creamy texture.

Mexican Style Rice (rear): Tomato puree gives this rice its reddish hue and great flavor that makes it the perfect complement to Aztec Vegetable Casserole or Poblanos Rellanos from Vegetarian Cooking at Home.

CIA's Jícama Slaw, Black Bean Mash, and Mexican-Style Rice recipe

Ingredients

Jícama Slaw

Makes 6 to 8 side servings

  • 1 cup cooked black beans
  • 3 cups thinly sliced jicama, cut into julienne
  • 1 cup thinly sliced red onion
  • 1 small red pepper, thinly sliced
  • 1 small yellow pepper, thinly sliced
  • 1 small green pepper, thinly sliced
  • 1 cup corn kernels (fresh or thawed frozen)

Dressing

  • 1/4 cup sherry vinegar
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded and minced
  • 3/4 cup olive oil
  • Grated zest and juice of one 1 lime
  • 1/4 cup fresh chopped cilantro
  • pinch cayenne
  • salt and freshly ground black pepper, s needed

Black Bean Mash

Makes 4 side dish servings Mashing the beans gives them a creamy texture. Serve this with Seitan Fajitas or with Aztec Vegetable Casserole from Vegetarian Cooking at Home.

  • 1 cup black beans, soaked overnight in enough water to cover by 1 inch
  • 2 1/2 cups vegetable broth, plus more as needed
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1 tsp oregano, finely chopped
  • 2 tbsp olive oil
  • 1 medium yellow onion, minced
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • salt and freshly black pepper, as needed

Mexican Style Rice

Makes 4 servings

  • 1 tbsp oil
  • 1/4 cup minced white or yellow onion
  • 1 clove garlic, minced
  • 1/2 cup long grain white rice
  • 3 Tbsp tomato puree
  • 1 cup water
  • 1/2 serrano chile, seeded and minced
  • 1/4 cup diced carrots
  • 1/4 cup green peas
  • salt and freshly ground black pepper, as needed

Directions

Jícama Slaw Dressing

  1. In a large bowl, toss the beans, jicama, onion, peppers, and corn to combine.
  2. In a small bowl, combine the vinegar, garlic, chile, oil, lime zest and juice, cilantro, and cayenne. Season with salt and pepper.
  3. Pour the dressing over the vegetables and toss to coat. Cover and refrigerate until well chilled
  4. Serve chilled

Black Bean Mash

  1. Drain the water from the soaked beans. In a medium saucepan, combine the beans, 2 1/2 cups broth, the bay leaf, tomato paste, and oregano. Add more broth as needed to ensure the beans are covered by 1 inch.
  2. Bring the mixture to a simmer over medium heat, cover, and cook gently until the beans are tender, 45 to 60 minutes. Add more broth as needed to keep the beans moist. Remove and discard the bay leaf.
  3. Meanwhile, in a small sauté pan, heat the oil over medium heat. Add the onion and garlic to the pan and sauté until the onions are translucent, about 4 to 5 minutes. Add the cumin and cook until fragrant, about 30 seconds.
  4. Drain the cooking liquid from the beans but reserve the liquid. Add the onion mixture to the beans and puree in a food processor blender, adding reserved liquid to achieve the consistency of mashed potatoes. Season with salt and pepper. Serve immediately or cover and keep warm in a 200F oven. Bean mash may also be cooled and refrigerated for up to 2 days. Save remaining cooking liquid to use when reheating the beans. Reheat beans in a sauté pan or double boiler to avoid scorching.

Mexican Style Rice

  1. Preheat the oven to 325F.
  2. In a small ovenproof saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the rice and sauté, stirring, until the onions are translucent and the grains separate, about 3 to 4 minutes.
  3. Stir in the tomato puree and cook for about 1 minute more. Stir in 1 cup water, the chile, carrots, and peas. Season with salt and pepper and bring to a boil.
  4. Cover the pot and place in the oven until the rice absorbs all the liquid and is tender, 10-12 minutes, Serve immediately.

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