for Dinner
6 servings
Ingredients |
| 1 lb (2 cups) dried pinto beans 4 cups uncooked rice (Medium or Long Brown) 1 1/2 cups finely chopped celery 1 1/2 cups finely chopped onions 1 1/2 cups finely chopped green pepper 5 bay leaves 1 teaspoon white pepper 3/4 teaspoon cayenne pepper 1/2 teaspoon black pepper 1 teaspoon tabasco sauce, optional (according to taste) 2 teaspoons thyme 1 1/2 teaspoons garlic powder 1 1/2 teaspoons oregano 1 1/2 teaspoons paprika 6 oz tomato paste |
Directions |
| Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice.’, ‘Mound 3/4 cup rice on plate and spoon generous serving of beans over the rice. |
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