Chicken Tinga Burrito Bowl, Steamed Basmati Rice, Boston Baked Beans, Lettuce Leaves and Corn and Black Bean Salsa

Ingredients

• 1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
• 2.25 cup Water (For the absorption cooking method)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Ghee (Optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse and Soak the Rice (35 minutes)

   • Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
   • After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2. 2

   Cook the Rice (15 minutes)

   • In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
   • Bring the mixture to a rolling boil over medium-high heat, uncovered.
   • As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
   • Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3. 3

   Rest and Fluff (10 minutes)

   • Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
   • After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
   • Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.

Ingredients

• 1 lb navy beans (dry)
• 8 oz salt pork (cut into 1-inch pieces)
• 1 large yellow onion (chopped)
• 0.5 cup unsulphured molasses
• 0.5 cup packed brown sugar
• 2 tsp dry mustard powder
• 2 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 0.25 cup ketchup
• 1.5 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 4 cup hot water (plus more as needed)

Instructions

1. 1

   Soak the Beans (Overnight)

   • Place the dry navy beans in a large bowl or pot.
   • Cover with at least 3 inches of cold water, as they will expand significantly.
   • Let them soak for a minimum of 8 hours, or preferably overnight.
   • After soaking, drain the beans thoroughly in a colander and rinse them with fresh water.
2. 2

   Preheat Oven and Prepare Ingredients (10 minutes)

   • Preheat your oven to 300°F (150°C).
   • Chop the onion and cut the salt pork into 1-inch cubes.
3. 3

   Layer Ingredients in Pot (5 minutes)

   • Place half of the rinsed beans in the bottom of a 3-quart (or larger) Dutch oven or a traditional ceramic bean pot.
   • Scatter the chopped onion and half of the salt pork pieces over the beans.
   • Add the remaining beans on top, and arrange the rest of the salt pork over the surface.

Ingredients

• 1 large head Romaine Lettuce (Approximately 800-900g)
• 4 liters Water (Cold, for washing)

Instructions

1. 1

   Prepare the Lettuce

   • Place the head of romaine on a cutting board. Using a sharp knife, slice off the bottom 1-2 inches of the core.
   • Gently peel the leaves away from the core. Be careful not to tear or bruise them.
   • Inspect the leaves and discard any that are wilted, slimy, or heavily damaged.
2. 2

   Wash the Leaves Thoroughly

   • Fill a large, clean bowl or a stoppered sink with cold water.
   • Submerge the separated leaves in the water. Do not overcrowd the bowl; wash in batches if necessary.
   • Gently swish the leaves with your hands for about 30 seconds to dislodge any dirt, sand, or grit.
   • Let the leaves soak for 2-3 minutes. This allows the heavier grit to settle at the bottom of the bowl.
   • Carefully lift the leaves out of the water and place them in a colander, leaving the dirty water behind. Do not pour the water out with the lettuce, as this will just pour the grit back onto the leaves.
3. 3

   Dry the Lettuce Completely

   • For best results, use a salad spinner. Place a handful of leaves in the spinner basket, ensuring not to overfill it.
   • Spin for 15-20 seconds, or until the leaves are thoroughly dry. Pour out any collected water and repeat in batches until all leaves are dried.
   • If you don't have a salad spinner, lay the leaves in a single layer on a clean kitchen towel or several layers of paper towels.
   • Place another towel on top and gently pat down to absorb the moisture. The goal is to get the leaves as dry as possible without bruising them.
4. 4

   Store or Serve

   • Your crisp lettuce leaves are now ready to be used in salads, wraps, or sandwiches.
   • For storage, line an airtight container or a large zip-top bag with a dry paper towel, place the leaves inside, and seal. Store in the refrigerator's crisper drawer for up to a week.

Ingredients

• 425 g black beans (one 15 oz can, rinsed and drained)
• 250 g corn kernels (canned or frozen, thawed and drained)
• 1 medium red bell pepper (finely diced)
• 1 small red onion (finely diced)
• 1 medium jalapeño (finely minced, seeds and ribs removed for less heat)
• 1 medium avocado (ripe, diced)
• 0.5 cup fresh cilantro (loosely packed, chopped)
• 60 ml lime juice (freshly squeezed, from 2-3 limes)
• 30 ml extra virgin olive oil
• 1 tsp ground cumin
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 tsp agave nectar (optional, for balance)

Instructions

1. 1

   Combine Salsa Base

   • In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, diced red bell pepper, diced red onion, and minced jalapeño.
   • Stir gently to mix all the ingredients together.
2. 2

   Prepare Dressing and Combine

   • In a small bowl or a jar with a lid, whisk or shake together the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper.
   • If using, add the optional agave nectar to balance the acidity.
   • Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
3. 3

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
   • This crucial step allows the flavors to meld together for a more delicious salsa.
4. 4

   Final Additions and Serving