Cookbook:Beans and Rice
This is a recipe I like to make on the weekend and bring to work with me during the week. I've also prepared it for friends and family when I want to entertain on a budget (you can feed 5 or 6 people for less than ten dollars!). People consistently ask me for the recipe, which is one I've modified from my family's cajun beans and rice recipe to make it vegan, so I thought it would be a good idea to add to the cookbook. It is similar to gallo pinto recipe.
- 1 package (16 oz.) dry beans (kidney or black beans preferred)
- 1 onion, chopped
- 1 green pepper, chopped
- 1 celery stalk, sliced thin
- 1 bulb garlic, minced
- 2 bay leaves
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. basil
- olive oil
- salt and pepper, to taste
- optional, 1-2 whole dried or fresh hot peppers
- 1-2 cups rice
- Soak beans overnight, or, bring to a boil and let sit for one hour.
- In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
- Add green pepper and celery, and sauté for a few minutes more.
- Add beans and enough water to cover all ingredients.
- Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done, (1-2 hours, depending on the age of your beans).
- Add rice and twice as much water to pot (i.e. 1 cup rice = 2 cups water, 1 ½ cups rice = 3 cups water).
- Bring to a rolling boil until the water has boiled down to the level of the rice.
- Reduce heat to a light simmer and cover for 20 min.
- Serve the beans over the rice and enjoy! It is also very tasty with cornbread.
Notes, tips, and variationsEdit
- Use canned beans instead of dry. (greatly reduces cooking time, but doesn't allow for the flavor to soak into the beans as well.)
- Use a crockpot.
- Sauté vegetables in a skillet, then add all ingredients (except rice) to the crockpot before you leave for work, go to school, whatever. When you come home it's ready!
- You can also use Instant Pot