Brazilian Black Bean, Roasted Pumpkin and Coconut Rice Skillet with Onion Crumbs

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the pumpkin with 15 ml (1 tbsp) olive oil, sweet paprika, cumin, 3 g (1/2 tsp) salt, and black pepper. Spread on a tray and roast for 25 minutes, turning halfway through, until tender and browned at the edges.

2. 2

   2. While the pumpkin roasts, make the rice. In a medium saucepan, combine the rice, coconut milk, water, and 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes.

3. 3

   3. In a wide skillet or shallow pot, heat 15 ml (1 tbsp) olive oil over medium heat. Add the chopped half of the onion and cook for 4 minutes until softened. Stir in the garlic and red bell pepper and cook 2 minutes more.

4. 4

   4. Add the chopped tomato and bay leaf. Cook for 3 minutes, stirring, until the tomato breaks down slightly. Add the black beans with 120 ml (1/2 cup) of their cooking liquid or water, and simmer over medium-low heat for 8 minutes so the mixture thickens. Season with the remaining 3 g (1/2 tsp) salt.

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   5. In a separate small skillet, melt the butter over medium heat. Add the sliced remaining half of the onion and cook for 4 to 5 minutes until it starts to turn golden. Add the breadcrumbs and stir for 2 to 3 minutes until crisp and deeply golden.

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   6. Remove the bay leaf from the beans. Fold in the roasted pumpkin and half of the cilantro, mixing gently so the pumpkin keeps its shape. Cook 1 minute more to blend the flavors.

7. 7

   7. Fluff the coconut rice with a fork and stir in the lime juice. Serve a base of rice, spoon the bean and pumpkin skillet on top, and finish with the onion crumbs and the remaining cilantro.

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   8. If you want to keep the dish warm before serving, cover it and place it in the oven at 100 °C / 210 °F for up to 10 minutes.