Recipe - Black Beans With Havarti Rice

1 One half tablespoon Olive oil
1 One half cup Chopped onions
1 tablespoon Finely chopped garlic
3 cn (15oz) black beans; drained
Salt
1/8 teaspoon Cayenne pepper
1 One half cup Chicken stock
One fourth cup Dry sherry
2 qt Water
2 One half cup Longgrain rice
4 ounce Plain Havarti cheese
4 (up to)
6 tablespoon Chopped parsley; preferably
Italian flat leaf
6 sl Turkey bacon; cooked until
crisp; crumbled
3 md Tomatoes; seeded, minced

Heat olive oil in large heavy skillet over mediumhigh 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, One half 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 sherry.

When ready to serve, bring 2 quarts water to boil in large saucepan. Add
rice and 1One half teaspoons salt and cook until rice is tender, about 20
minutes, then drain well. Stir Three fourths 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.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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