TLC Cooking "Emeril's Braised Rice Beans with Dinosaur Kale and Heirloom Tomatoes"

Emeril's Braised Rice Beans with Dinosaur Kale and Heirloom Tomatoes

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	olive oil
1	bay leaf
2 cloves	garlic, crushed
¼ teaspoon	crushed red pepper flakes
1	small red onion, sliced
2 pounds	heirloom tomatoes, chopped
1 1/2 pounds	kale, rinsed and cut into 1-inch slices crosswise
3/4 teaspoon	kosher salt
1/4 teaspoon	pepper
4 cups	Braised Rice Beans, recipe as follows**
Extra-virgin olive oil, for drizzling, optional
Braised Rice Beans:
2 tablespoons	olive oil
1	onion chopped
1	carrot chopped
1	stalk of celery chopped
2	cloves garlic, smashed and roughly chopped
1/4 teaspoon	crushed red pepper
½ pound	rice beans, pre-soaked overnight
4 cups	chicken stock
1 1/2 teaspoons	salt

PREPARATION:

Method

Heat the olive oil in a large sauté pan over medium high heat and when hot, add the bay leaf, garlic and crushed red pepper. Sauté until garlic is fragrant, about 30 seconds. Add the red onion and the heirloom tomatoes and cook for 5 to 7 minutes or until the tomatoes begin to break down and become saucy. Add the kale and season with salt and pepper. Fold in the beans, cover and cook until the kale is wilted and cooked through, about 20 minutes.
To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.
Note: You can substitute Alubia Criollo beans for rice beans in this recipe.

Braised Rice Beans:

Heat a large saucepan over medium heat, when hot add the olive oil, onion, carrot, celery and garlic. Cook, stirring for 3 to 4 minutes or until the mirepoix begins to caramelize. Add the crushed red pepper, rice beans and chicken stock and cook at a slow simmer, covered for 1 ½ hours or until tender. Season with salt and pepper to taste towards the end of cooking.
Editor's Note: Look for organic produce—try at your local farmers market.

This recipe appears in: Mexican