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At a Glance
Cuisine:
Mexican
Main Ingredient:
Pasta, Rice & Grains
Difficulty:
Moderate
Makes:
4 servings
Red Beans & Brown Rice
Ingredients
1 lb dried red beans (soaked overnight)
1 large yellow onion, diced
1 celery rib, diced
4 garlic cloves, finely chopped
1 bay leaf
3/4 cup olive oil
3-4 cups water
1 tsp. salt
1/2 tsp. fresh ground black pepper
2-3 cups cooked rice
1 large yellow onion, diced
1 celery rib, diced
4 garlic cloves, finely chopped
1 bay leaf
3/4 cup olive oil
3-4 cups water
1 tsp. salt
1/2 tsp. fresh ground black pepper
2-3 cups cooked rice
Methods/steps
Drain the beans, discarding the water, and set them aside in a pot. Place the onion, celery,
garlic and bay leaves in a medium mixing bowl. Drizzle the olive oil over them and let the
mixture sit at room temperature for at least 30 minutes. Pour the oil and veggie mixture over the beans and let that mix sit at room temp for 10 to 15 minutes. Add enough of the water to cover the beans and bring to a boil.
Lower the temp to a simmer, add salt and pepper, cover and cook for 3 to 4 hours. Remove the bay leaf and add final seasonings to taste. Serve the hot beans over the rice.
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