Black Beans and Rice with Fire-Roasted Vegetables

NOTHING BEATS GOOD OLD rice and beans—unless it is rice and beans topped with chile-fired, cumin-scented vegetables. The fire comes from the chipotle chiles—smoke-dried, ripened jalapeños—and the amount can be adjusted to suit your palate. Tender mouths can eat this with a dollop of sour cream to tame the flame. If you are short on time, substitute a 19-ounce can of black beans for the dried ones, rinse and drain well, and season with ground cumin

SERVES: 4

INGREDIENTS:

BEANS:

• 1 cup dried black beans, rinsed, picked over, and soaked overnight in water to cover
• 4 cups water
• 2 teaspoons ground cumin
• 1 teaspoon salt

VEGETABLES:

• 1 medium-size red bell pepper, cut into matchsticks
• 1 medium-size green bell pepper, cut into matchsticks
• 1 small to medium-size zucchini, cut into matchsticks
• 1 medium-size onion, halved and slivered
• 1 cup fresh or frozen corn kernels
• 3 tablespoons extra virgin olive oil
• 1 to 2 teaspoons minced chipotles in adobo sauce (see Note)
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• ½ cup homemade or store-bought salsa, or more to taste
• Hot cooked white or brown rice
• Sour cream

INSTRUCTIONS:

1. Drain the beans. In a medium-size saucepan, combine the beans, water, cumin, and salt. Bring to a boil, then reduce the heat and simmer, partially covered, until the beans are tender, about 1 hour.
2. While the beans cook, preheat the oven to 425°F. Lightly oil a large shallow roasting pan or half sheet pan.
3. To make the vegetables, in a large bowl, combine the bell peppers, zucchini, onion, and corn. In a small bowl, combine the oil, chipotles, and cumin. Pour over the vegetables and toss to coat. Season with salt and pepper to taste. Arrange in a single layer in the pan.
4. Roast for about 35 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking.
5. When the beans are tender, drain off the excess water. Combine the beans and the salsa. Taste and adjust the seasonings, adding more salt, pepper, or salsa as needed.
6. To serve, transfer the hot rice to a large serving platter or individual plates. Spoon the beans over the rice. Top with the roasted vegetables. Pass the sour cream at the table.

NOTE:

• Chipotles in adobo sauce are smoked dried jalapeños canned in a vinegar-based sauce.
• They are found wherever Mexican foods are sold.