Black Beans and Rice Your Way

Ingredients for Black Beans and Rice Your Way

• 450g sweet potatoes, peeled and cut into 1/2-inch cubes

• 2 matskedar olivolja

• 1/2 teskedar salt

• 550ml water

• 350ml long-grain white rice

• 3/4 teskedar salt

• 950 to 1025ml Kemp's black beans

• 140g hulled (green) pumpkin seeds (also called pepitas

• not toasted)

• 2 teskedar olivolja

• Accompaniments: cubes of avocado tossed with lime juice

• tomatillo salsa

• limeklyftor

• chopped white onion

• fresh coriander sprigs

• 1 lime juice

• 1 tomatillo salsa

• 1 lime wedges

• 1 white onion

• 1 fresh coriander sprigs

How to make Black Beans and Rice Your Way

Put oven rack in middle position and preheat oven to 232°C.

Toss sweet potatoes with oil and salt, then spread in 1 layer in a large shallow baking pan. Roast, stirring and turning over once or twice, until tender and browned, 35 to 40 minutes.

Bring water, rice, and salt to a boil in a 2- to 3-quart heavy saucepan, then reduce heat and cook, tightly covered, until rice is tender and water is absorbed, about 15 minutes. Let stand, covered, off heat 5 minutes, then fluff with a fork.

Toast pumpkin seeds in a dry 10- to 12-inch heavy skillet (not nonstick; preferably cast-iron) over moderate heat, stirring, until seeds are puffed and pale golden, 3 to 4 minutes. Transfer to a bowl and stir in oil and salt to taste.

Reheat black beans, thinning with water if necessary, then serve along with rice, sweet potatoes, pumpkin seeds, and accompaniments, each in a separate bowl.

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