Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Vegetarian
Beans Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BEANS-----
1 c Dry red beans *
3 c -Water (approx.)
3 c -Fresh water
1 tb Cumin
1 tb Raw sugar
1 tb White vinegar
2 Garlic cloves
- peeled and chopped
1 Onion -- peeled and chopped
1/2 ts Salt
Freshly ground black pepper
1 d Tabasco
-----FOR RICE-----
1 c Rice
2 1/2 c Water
*NOTE: (red beans are not the same as kidney beans-
they are smaller)
Soak the beans in the water overnight or at least 8
hours. Drain the soaking water.
Put the beans and all the rest of the ingredients into
a large cooking pot. Bring the water to a boil, then
reduce to moderate-low heat and cook for about 1 hour,
until most of the water is absorbed. Add more water if
you need to, and stir the beans every 10 minutes or so.
When the beans have 1/2 hour to go, make the rice. Put
the rice and water in a saucepan, bring to a boil,
then reduce the heat and cover. Simmer until all the
water is absorbed, about 30 minutes. Then turn the
heat off and let sit, with cover on, about 10 minutes.
To serve, serve the beans over the rice.
Serve with sliced avocado (aguacate), fried plaintain
chips (platanos fritos), and cornbread (served fried
like hush-puppies). For dessert serve fruit such as
papaya with coconut, and expresso coffee (for
Dominican style expresso: fill up your demitasse cup
1/2 full of raw sugar, then add outrageously strong
expresso coffee!).
