Beans and Rice

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

   Soak beans overnight, or, bring to a boil and let sit for one hour.

2. Step 2

   In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.

3. Step 3

   Add green pepper and celery, and sauté for a few minutes more.

4. Step 4

   Add beans and enough water to cover all ingredients.

5. Step 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. Step 6

   Add rice and twice as much water to a pot (i.e. 1 cup rice + 2 cups water).

7. Step 7

   Bring to a rolling boil, and cook until the water has boiled down to the level of the rice.

8. Step 8

   Reduce heat to a light simmer, cover, and cook for 20 minutes.

9. Step 9

   Serve the beans over the rice and enjoy! It is also very tasty with cornbread.

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