Title: Sugar 'n' Spice Beans 'n' Rice
Categories: Kerr
Yield: 6 servings

1 ts Extra-light olive oil; with
-a dash of
; sesame oil
1/2 Yellow onion; peeled and
-finely
; chopped
1 1/2 ts Cumin seeds
1 tb Brown sugar
5 c Water
2 Bay leaves
236 ml Dried great northern beans
236 ml Raw brown rice
1 Orange; finely chopped ,
; zest of
8 Spring onions; white and
-pale
; green part, finely
; chopped
1 Orange; juice of
1/2 ts Freshly ground salt
1/4 ts Cayenne pepper

Pour the oil into a pressure cooker over medium-high heat, add the onion, 1
teaspoon of the cumin seeds and the sugar and cook until the onion is
translucent - about 5 minutes. Add the water and bay leaves and bring to
the boil. Stir in the beans, making sure none are sticking to the bottom of
the pan. Fasten the lid, wait until the cooker starts to hiss, reduce the
heat and simmer for 10 minutes.

Remove from the heat, release the steam and remove the lid. Remove the bay
leaves, adding the rice, refasten the lid, return to the heat and bring to
the boil. When the cooker starts to hiss, reduce the heat and simmer for 20
minutes. Remove from the heat, release the steam and unfasten the lid. Stir
in the orange zest and spring onions. Season with the remaining cumin,
orange juice, salt and cayenne pepper.

To serve: I look upon this dish as a complete meal in itself. There is
sufficient for 6 servings when accompanied by ample servings of freshly
steamed carrots and a dark green leafy vegetable such as Swiss chard, or
collard or mustard greens.

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