Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dried pinto beans (2 cups)
4 c Uncooked AM Rice
-- (Medium or Long Brown)
1 1/2 c Finely chopped celery
1 1/2 c Finely chopped onions
1 1/2 c Finely chopped green pepper
5 Bay leaves
1 t White pepper
3/4 ts Cayenne pepper
1/2 ts Black pepper
1 t Tabasco sauce, optional
-- (according to taste)
2 ts Thyme
1 1/2 ts Garlic powder
1 1/2 ts Oregano
1 1/2 ts Paprika
6 oz Tomato paste
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. To serve,
mound 3/4 cup rice on plate and spoon generous serving
of beans over the rice.
(Yield: For a Crowd)
Source: Arrowhead Mills "Variety Bean Recipes"
tri-fold Reprinted by permission of Arrowhead Mills,
Inc. Electronic format courtesy of: Karen Mintzias
