If you cook brown rice in a large pot of salted water, it will take 25 to 30 minutes.

Drain and rinse the black beans thoroughly. Set aside.

Cook the onion and garlic in oil until soft. Stir in cumin and heat. Add red wine and let bubble up. Add tomatoes, chopped black olives, salt, and stir in chilpotle purée. Add beans and, if necessary, enough water to make a nice sloppy consistency. Heat through.

Serve brown rice on plates. Sprinkle the cheese over the rice. Ladle the black bean mixture over all. The cheese will melt under the heat of the beans.

Serves 2

Steve Upstill, Mangia Miscellany: Gourmet Rice and Beans, Mangia software program

Other Suggested Accompaniments: