Lunch: Mayocoba, Brown Rice and Cilantro Hemp Paste

Course: Lunch

Cuisine: California

Keyword: Dry Beans, Rice

Servings: servings

Calories: 579kcal

Soak the beans in 1% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.)
1 lb Mayocoba beans
Add the soaked beans and ~2 quarts of water. Add bean spices in a spice bag or other container. (If unsoaked, add more water; if soaked long enough, you may be able to use less water.) If fully soaked, cook under high pressure for 5-8 minutes; if unsoaked, cook under high pressure for 20-30 minutes. Allow pressure to release for 25 minutes. Drain beans, salt lightly, and set aside.
bean spices

Boil at least 1 quart of water in the kettle.
4 cups water
Heat olive oil over medium heat in large sauce pot. Add the lime zest, bay leaf and rinsed rice. Stir well.
½ tbsp olive oil, 2 large limes, 1 bay leaf, 2 cups brown rice
After the rice starts to crackle and smell aromatic, add 4 cups boiling water. Give everything a good stir and bring it to a boil again (if not already) before turning to just above low. Cover and let the rice cook completely undisturbed and covered for 30-35 minutes.
4 cups water
Turn off the heat and discard the bay leaf and fluff well. Add the cilantro, half of the lime juice, and a pinch or two of salt and stir well to combine. Taste and add ½ tsp salt at most, but keep it under-salted.
2 large limes, ½ bunch cilantro leaves, ½ tsp salt

To the bowl of a full-size food processor, add everything except the oil, including half of the lime juice from the cilantro brown rice. Process until everything is finely chopped; pause to scrape down the bowl as necessary. Add about ½ tsp salt, more if your salt isn't very salty.
1 bunch cilantro leaves and stems, 1 cup hemp hearts, 1 large jalapeño, 2 cloves garlic, 1 large lime, 1 tsp salt
Slowly add the olive oil while still mixing, continuing until it is all well-combined and creamy. Taste and add salt if needed.
2 tbsp olive oil

Add the rice and beans to the containers. Top with the cilantro paste. Add the bell peppers on top.
4 large bell peppers

Makes 8 servings