Peasants Bowl

• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ancho chile
• 1/4 teaspoon dried oregano (preferably Mexican)
• 1 clove garlic, thinly sliced
• 1 small shallot lobe, thinly sliced
• 3/4 cup cooked black beans, preferably homemade (page 47), with 1/2 cup cooking liquid or 1/2 cup vegetable stock
• Kosher or sea salt
• 1 cup cooked brown rice
• 1 ounce Monterey Jack, Cheddar, or feta cheese, shredded or crumbled
• 1 small tomato, cored, seeded, and chopped
• 1 scallion, white and green parts, thinly sliced
• A few dashes hot pepper sauce, such as Tabasco

1. Pour the oil into a medium skillet over medium heat.
2. When it starts to shimmer, sprinkle in the cumin and ground ancho, swirling the pan and cooking until the spices bubble up and become very fragrant, about 30 seconds.
3. Add the oregano, garlic, and shallot and saute until they become tender, about 3 or 4 minutes.
4. Pour in the black beans and their cooking liquid, stir to combine, and cook until the beans are hot and the liquid has thickened, just 2 or 3 minutes for home-cooked beans and a little longer for canned beans and stock.
5. Add salt to taste, decrease the heat to low, and keep warm.
6. Warm the rice by microwaving it on high heat for 30 seconds.
7. Spoon it into a large dinner bowl.
8. Use a spoon to push the rice to the edges of the plate and create an indentation for the beans.
9. Spoon the beans and their liquid into the center of the rice, top with the cheese, tomato, scallion, and Tabasco to taste, and eat.

extravirgin olive oil, ground cumin, ground ancho chile, oregano, clove garlic, shallot lobe, black beans, kosher, brown rice, feta cheese, tomato, scallion, pepper sauce

Taken from www.epicurious.com/recipes/food/views/peasant-s-bowl-382513 (may not work)