habanero and spinach beans

the story: This dish is not really a new one to me or those who have tasted my cooking. There are some differences in this one, namely the habanero pepper. There are some other alterations to the dish but the essence of it is the same. One of the big differences is that this one would make a spectacular dip if you puree it. I haven't tried it yet, but i tried it with some tortilla chips and it was very tasty. With a little monkeying with the recipe, I was able to develop a smooth and steady heat with a little bit of lime citrus to create a depth to the flavor. The green earthiness of the spinach and the sweetness of the caramelized onions was nicely counterpointed by the pungent sauteed garlic.

The dish: habanero and spinach beans with basmati rice

1 can of pinto beans (baked beans are a good substitute for this)
1/4 of a Spanish onion
1/2 cup of spinach (frozen worked best for me)
1/3 cup of sliced white mushrooms
1 small habanero pepper
3 cloves of fresh garlic
6 dashes of red white vinegar
2 tablespoons of kc masterpiece BBQ sauce
1/4 cup of water
1/2 of a fresh lime
1 teaspoon of dried cilantro
1 cup of Basmati rice

Boil up two cups of water with a little bit of oil and salt. When its boils lower the flame as much possible, toss in the rice stir and don't touch it for a good 15 minutes at least. In the meantime heat up a little oil in the pan and when its hot toss in the onions. Let those cook till they start to become translucent and caramelize. Now its time to toss in the garlic, spinach, red wine vinegar, and the habanero, and the beans. Let that cook for 5 or so minutes, and then add the water and the barbecue sauce. Toss in the cilantro and the mushrooms, lower the heat and let it simmer for 5-10 minutes. Stir occasionally. Add the lime juice last, otherwise the heat will break down the citrus flavor. Plate with the rice underneath and serve with fresh stone ground tortillas.

Eat and enjoy!!