1 cup dry navy beans; soaked for at least 8 hours (or drain 2 cups of canned white beans)
2 Tablespoons extra virgin olive oil (or canola)
1/2 onion; chopped
3/4 teaspoon sea salt
1 clove garlic; crushed
8 oz package white mushrooms; rinsed and chopped to 1/2 inch pieces
1 cup white wine
1/4-1/2 teaspoon fresh ground black pepper
3/4 cup sour cream
Drain and rinse soaked dry beans, place in medium sized pot, add 4 cups water, bring to a boil, reduce heat and slow simmer till tender; about 1 hour. Drain beans and rinse with fresh water.
Drain and rinse rice, place in small pot, add 1 1/2 cups water, bring to a boil, reduce heat to a gentle simmer and cook with lid on till all water is absorbed; about 20 minutes. Set aside with lid on.
Meanwhile, sauté onions in olive oil with salt till the onions are translucent. Add garlic and mushrooms, stir, and bring to a simmer with lid on for 5 minutes. Remove lid, add the wine and black pepper, bring to a boil, reduce heat and simmer till the liquid reduces by at least 1/2. This can take 20-30 minutes but check so no scorching happens. Add the cooked, drained and rinsed beans and sour cream. Stir, bring to a simmer and serve over the black rice with a side of salad greens (pictured here arugula).