Black Beans With Havarti Rice
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Black Beans With Havarti Rice
  Beans    Rice  
Last updated 6/12/2012 1:09:00 AM. Recipe ID 35734. Report a problem with this recipe.
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      Title: Black beans with havarti rice
 Categories: Rice
      Yield: 4 Servings
  1 1/2 tb Olive oil
  1 1/2 c  Chopped onions
      1 tb Finely chopped garlic
      3 cn (15-oz) black beans; drained
    1/8 ts Cayenne pepper
  1 1/2 c  Chicken stock
    1/4 c  Dry sherry
      2 qt Water
  2 1/2 c  Long-grain rice
      4 oz Plain Havarti cheese
      4    -(up to)
      6 tb Chopped parsley; preferably
           -Italian flat leaf
      6 sl Turkey bacon; cooked until
           -crisp; crumbled
      3 md Tomatoes; seeded, diced
   Heat olive oil in large heavy skillet over medium-high heat.  When
  hot, add onions and cook and stir until softened, about 4 minutes.
  Add garlic and cook and stir 1 minute more.
   Add beans, 1/2 teaspoon salt, cayenne and stock and cook until
  liquid is reduced by half, several minutes.  Remove from heat. Taste
  and add more salt and cayenne if desired. (Beans can be prepared a
  day, ahead. Cover and refrigerate. Reheat before serving.) Stir in
   When ready to serve, bring 2 quarts water to boil in large saucepan.
  Add rice and 1-1/2 teaspoons salt and cook until rice is tender,
  about 20 minutes, then drain well. Stir 3/4 of the Havarti cheese
  into rice and mix well. Taste and season with more salt if needed.
  Divide rice evenly on 4 dinner plates. Mound each serving of rice
  with some beans. Combine parsley, turkey bacon and tomatoes and
  garnish each portion with mixture. Sprinkle some remaining cheese
  over each serving. Makes 4 servings.
  JANUARY 17, 1996

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Recipe ID 35734 (Apr 03, 2005)

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