Anders Bandt

• 1 pound dried black beans
• 1 tablespoon pink Himalayan salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper
• 1 1/2 teaspoons ground cumin
• 2 cups white rice
• 4 cups water
• 1 teaspoon salt
• 2 teaspoons ground coriander
• 6 green onions, thinly sliced (for garnish, option)

• In a stockpot or large saucepan, combine the beans and plenty of cold water to cover. Sprinkle in a little salt as well. Bring the pot to a boil over high heat. Once the water boils, remove the pot from the heat and let stand for 30 minutes to an hour. (alternatively, you can soak the beans overnight!).
• Drain the beans and return them to the pot. Add fresh water to cover the beans by 1 inch. Add the Himalayan salt, black pepper, and crushed red pepper, and bring to a boil.
• Reduce the heat so that the water is simmering. Add the cumin and cook for about 30 minutes, until the beans are tender.

• While the beans are cooking, make the rice. Combine the rice, water, sea salt, and coriander in a saucepan. Bring to a boil, reduce the heat to low, cover, and let simmer for about 20 minutes until the rice is tender.
• To serve, scoop a small amount of rice onto a plate and then add some of the beans, along with the cooking liquid, over the top. Garnish with the green onions.

The coriander in the rice is very good.