Here are the black bean and rice recipes:
Spicy Black Bean Cakes
1 15 oz can black beans, well rinsed
2 cloves garlic, minced
1 small onion, minced
1 tsp. ground cumin
2 tsp oil
1 egg
2 ounces monterey jack cheese
1/4 cup cilantro, minced
1 jalepeno pepper, minced (seeds removed for less spicy)
1/4 tsp salt
cornmeal
oil for sauteeing
Saute the onion, cumin, and garlic in a saute pan until tender.
Combine 3/4 of the black beans, the cheese, cilantro, jalepeno, and salt in bowl and mash very coarsely.
Puree the remaining beans with the egg and add to mix, along with the sauteed onion mix. Allow to cool in fridge for a while if you have time. Shape into patties--I make six. Dredge in cornmeal and saute until crisp on the outside and heated through, about 4 minutes per side.
Pineapple coconut rice
1 cup long grain white rice, well rinsed and soaked
1 can coconut milk, plus enough water to make 2 1/4 cups total liquid (you may need a little more)
1 tbsp. butter
salt to taste
1/2 fresh pineapple, peeled and diced (or cheat and use canned pineapple)
extras to taste
Add rice, coconut milk, water, salt and butter to pan. Bring to simmer, cover, and allow to cook on low heat until liquid is absorbed--20-30 minutes depending on the freshness of your rice. Allow to stand off heat for five minutes or so, then fluff with a fork and stir in pineapple and extras. Tonight's rice is getting approx. 1/2 cup of unsweetened toasted coconut, 1/2 cup of coarsely chopped roasted cashews, and 1/4 cup minced cilantro.