Ingredients with Measurements:
- 1 cup white rice
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable broth
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup sesame seeds
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the tomato paste, chili powder, cumin, paprika, salt, and black pepper to the pot and stir to combine.
3. Add the rice and stir to coat with the spice mixture. Add the vegetable broth and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
5. While the rice is cooking, make the pepian sauce. In a dry skillet, toast the pepitas and sesame seeds over medium heat until fragrant and lightly browned, about 5 minutes.
6. In a blender or food processor, combine the toasted seeds, cocoa powder, cinnamon, allspice, cloves, and 1 cup of water. Blend until smooth.
7. When the rice is done, stir in the black beans and pepian sauce. Cook over low heat until heated through, about 5 minutes.
8. Serve hot, garnished with additional toasted pepitas and sesame seeds, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat and low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 56g
Protein: 14g
Fiber: 9g
Sugar: 3g
Sodium: 660mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Kidney beans or pinto beans can be used instead of black beans.
- Olive oil can be used instead of vegetable oil.
- Almonds or cashews can be used instead of pepitas.
- Tahini can be used instead of sesame seeds.
Variations:
- Add diced bell peppers or jalapeños for extra spice.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add cooked chicken or ground beef for a heartier meal.
Tips and tricks:
- Toasting the pepitas and sesame seeds before blending them enhances their flavor.
- Make extra pepian sauce and freeze it for later use.
- Serve with a dollop of sour cream or Greek yogurt for added creaminess.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of toasted pepitas and sesame seeds on top.
Garnishes:
Toasted pepitas and sesame seeds.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Cucumber salad
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a little more broth or water and continue cooking until the rice is tender.
- If the pepian sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to rinse the black beans before using them to remove any excess salt or debris.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pepian is a traditional Guatemalan sauce made with toasted seeds, spices, and sometimes chocolate. It is often served over chicken or pork, but can also be used as a sauce for rice and beans.
Flavor profiles:
This dish has a rich and savory flavor from the toasted seeds and spices, with a hint of sweetness from the cocoa powder.
Serving suggestions:
Serve hot with a side of roasted vegetables or a green salad.
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Region: Guatemalan