Another recipe from the wonderful Jane Brody's Good Food Book. We were able to use some of our CSA farm box bounty in this delicious dish - which I must say is suitable for company.
We used up every grain of the rice we had left in the house to make this. The recipe calls for 3 cups of cooked rice, which means 1 cup dry rice, and 2 cups of water. We knew we had rice in several different containers and hoped that the small amounts we found in each would equal a cup when added together. The goddess was with us as we watched the last of the rice top off the 1 cup measurement. While the rice cooked I gathered the ingredients for the beans, which included onion, garlic, tomatoes, what I thought was a zucchini, fresh oregano, and one can of black beans. Starting with the chopped onions in my indespensable cast iron skillet, I cooked them until soft, then added the minced garlic. Tomaotes, of several colors (red, orange, yellow) were chopped and added, and then I cut into the zucchini, and discovered it was really a great big cucumber. No worries, that yellow thing from the farm box that looked like a ufo I knew was some sort of squash so I made an executive chef decision and substituted it. Finally I added the drained black beans (Brody says black, red, or garbanzos all work equally well). I left this to cook on low heat until the squash was soft enough, then served over the rice. Topped with shredded cheddar, this is a visually appealing, as well as appetizing, and healthy dish.