BLACK BEANS AND RICE WITH A CUBAN FLARE

Recently we were invited to a dinner where the hostess was making pulled pork and wanted a side dish to go with it.  I decided to make black beans and rice and after searching the internet I combined a couple of recipes to creat this.  It was a hit!  A little different, crunchy and delicious.  It would be a very nice vegitarian main dish.  


BLACK BEANS AND RICE WITH A CUBAN FLARE
1 C. finely chopped sweet onion
2 Cloves of garlic grated
2 T. olive oil
4 T. butter
1 T. fresh ground cumin seeds (mortar and pistol)
Saute these until nice and brown add:
1 Cup golden raisins or chopped dried apricots
1 roasted red pepper chopped
1 roasted Anaheim chili chopped or 2 jalapeno peppers (chopped fine) seeded with white membrane removed to control the heat.
( For Peppers: broil or put on the grill until all sides are brown and blistered. Put in a plastic bag and let sit for 5 minutes, peel thin skin and remove seeds)
1 tsp. chili powder
½ tsp. thyme leaves
2 tsp. oregano leaves
¼ tsp. ground cinnamon
1 tsp. salt
10-15 grinds of fresh pepper
Barely cover with water and simmer low for 15 minutes.
If using apricots instead or raisins add them here. 


Rinse and drain 2 cans of black beans. Mix with 4 cups of cooked rice.   Toss together with vegetables and put in a casserole. (adjust salt) Toast 1 Cup pecans cut in half or coarsely chopped toasted almonds and sprinkle on the top. Put in the oven until just heated through.