Beans and Rice
Ingredientes
- 1 package (16 oz) dry beans (kidney or black beans preferred)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, sliced thin
- 1 bulb garlic, minced
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp ground basil
- Olive oil
- Salt to taste
- Pepper, to taste
- 1–2 whole dried or fresh hot peppers (optional)
- 1–2 cups rice
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Instrucciones
1. Soak beans overnight, or, bring to a boil and let sit for one hour.
2. In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
3. Add green pepper and celery, and sauté for a few minutes more.
4. Add beans and enough water to cover all ingredients.
5. Add spices, then bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until done (1–2 hours, depending on the age of your beans).
6. Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water).
7. Bring to a rolling boil, and cook until the water has boiled down to the level of the rice.
8. Reduce heat to a light simmer, cover, and cook for 20 minutes.
9. Serve the beans over the rice and enjoy! It is also very tasty with cornbread.
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