Beans 'N' Rice Cha Cha Cha
Yield
6 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ingredients | |||
| 2 | tablespoons |
olive oil
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 1 | cup |
onions
sliced |
|
| 1 | cup |
celery
peeled, sliced |
|
| 1 | cup |
carrots
sliced |
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | cup |
green chili peppers
canned, diced |
|
| 2 | cups |
mushrooms
sliced |
|
| 2 | cups |
black beans
cooked basic (see following recipe) |
|
| ½ | cup |
bean stock
reserve |
* |
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | cups |
brown rice
cooked |
|
| Basic beans | |||
| 1 | pound |
beans, dried
(black, navy, pinto, haricot, etc) |
|
| ¼ | each |
onions
roughly sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | teaspoons |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Ingredients | |||
| 3E+1 | ml |
olive oil
|
|
| 2 | large |
garlic cloves
minced |
*
|
| 237 | ml |
onions
sliced |
|
| 237 | ml |
celery
peeled, sliced |
|
| 237 | ml |
carrots
sliced |
|
| 5 | ml |
chili powder
|
|
| 59 | ml |
green chili peppers
canned, diced |
|
| 473 | ml |
mushrooms
sliced |
|
| 473 | ml |
black beans
cooked basic (see following recipe) |
|
| 118 | ml |
bean stock
reserve |
* |
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.1E+2 | ml |
brown rice
cooked |
|
| Basic beans | |||
| 453.6 | g |
beans, dried
(black, navy, pinto, haricot, etc) |
|
| 0.3 | each |
onions
roughly sliced |
|
| 15 | ml |
lemon juice
|
|
| 1E+1 | ml |
salt
or to taste |
|
Directions
In large deep saucepan heat olive oil, and sauté garlic, onion, celery, carrots and chili powder, until onion is translucent.
Add chiles and mushrooms and sauté 5 minues more.
Stir in beans, bean stock and cilantro. Season to taste.
Cover and simmer over low heat about 10 minutes, stirring occasionally.
Serve over rice.
DIRECTIONS FOR BASIC BEANS: 1. Prepare beans for cooking as described in How Cook Beans.
Cook covered, with onion and lemon juice, until tender. Do not stir during cooking.
Add salt to taste 4. Set aside until next day. They should be somewhat soupy.
