Red Beans& Rice (Randelman)
Yield
servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
red kidney beans
soaked |
|
| 1 | large |
green bell peppers
cut into, strips |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
onions
md, chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
cumin
|
|
| 3 | teaspoons |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | cups |
rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
red kidney beans
soaked |
|
| 1 | large |
green bell peppers
cut into, strips |
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
olive oil
|
|
| 1 | each |
onions
md, chopped |
|
| 1 | small |
green bell peppers
chopped |
|
| 4 | each |
garlic cloves
chopped |
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
cumin
|
|
| 15 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 473 | ml |
rice
|
|
Directions
Cook kidney beans with bay leaf and strips of pepper.
Simmer until tender.
Heat oil in a pot and sauté onion, bell pepper and garlic, stirring, for 5 minutes.
When the beans are cooked, drain them reserving 3 cups of stock.
Add beans to sauté. Put pot over high heat and add the cumin, salt, pepper and rice.
Cook with reserved stock until all the liquid has been absorbed.
Stir the rice with a fork, lower heat and simmer another 10 minutes, until the rice is tender.
Discard bay leaf, adjust seasonings and serve.
