Our vegetarian alternative last night was prepared by our daughter, April Smith. It’s beans and rice, but it’s not your typical Phili-Rican mama’s beans and rice, that’s for sure! She didn’t know what to call it after she concocted it, so I named it, “California Style” since that’s where the Hass avocados come from , after all. One of the young men from Eastern University’s YACHT Club , who serve alongside us, requested the recipe. So here it is.
- 2 lbs black beans soaked in water overnight
- 3 very large Spanish onions or 3lbs yellow onions – chopped
- 6-7 sweet peppers – yellow, orange or red – chopped
- 3 cups white rice
- 5 ripe avocados – cubed
- 1 lime, squeezed over the avocado
- 5 or 6 ripe Ataulfo mangoes (a smaller yellow mango) or 4 regular mangoes, cubed
- 1 bunch cilantro chopped
- 2 tsp turmeric
- 2 Tbsp garlic powder or 1 head garlic minced
- 1 Tbsp coriander
- 1 Tbsp cumin
- 2 Tbsp dried oregano
- 1/4 – 1/2 tsp cayenne pepper
- salt and pepper
- olive oil
Start by draining the beans and cooking in fresh water until tender. When done, transfer to casserole pan. While beans are cooking chop all your peppers and onions. Saute’ onions with a little salt until soft. You may have to do this in 2 or more batches. Saute’ peppers with a little salt and garlic, coriander, cumin, oregano and cayenne. When semi-soft, transfer to casserole. Use the same pot, add 6 cups water and turmeric and bring to a boll. Add rice and cook until done (Cooking in the same pot makes use of the spices stuck on the pan.) Transfer rice to casserole pan along with cilantro and black pepper. Stir gently together and heat in oven. 20 minutes before serving add in the mango and avocado. Enjoy! Makes a large turkey roasting pan full.
The people loved it! We did not use much hot sauce at all, and came home with an empty pan.