Oprah's Red Beans and Rice with Salsa

10 hours Prep: 60 minutes Cook: 90 minutes

345 calories per serving view nutrition facts

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1/2	cup	red beans	dried
1/2	cup	kidney beans	dried
3	cups	water
1 1/2	cups	onion
3	each	garlic cloves	peeled and minced
1	teaspoon	oregano	dried
1	each	bay leaf
2	tablespoons	chili powder
1	teaspoon	cumin	ground
1	teaspoon	coriander	dried
1	teaspoon	red pepper flakes	crushed
1	cup	tomato juice
1	cup	rice, brown
2	cups	chicken broth	fat skimmed off

Salsa
1 1/2	cups	tomato
2	tablespoons	jalapeno peppers
1/4	cup	scallions, spring or green onions	white part only
1/4	cup	lime juice	freshly squeezed
1/4	cup	cilantro	fresh

Pick over and rinse beans.

Put them into a large bowl and cover completely with cold water.

Let the beans soak overnight (or for at least 8 hours).

Drain the beans and transfer them to a large pot.

Add the 3 cups water.

Bring to a boil over medium heat and cook for 5 minutes.

Stir in the onion, garlic, oregano, and bay leaf.

Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender.

Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix.

Continue to cook while preparing the rice.

Put in the rice and chicken stock in a medium saucepan.

Bring to a boil over medium-high heat.

Cover, reduce heat to low, and simmer for 45 minutes, or until tender.

In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld.

When the rice is done, stir it into the bean mixture.

Ladle into bowls and serve with the salsa on the side.

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Serving Size 632g

Amount per Serving

Calories 345 11% of calories from fat