Recipe - Oprahs Red Beans And Rice With Salsa

One half cup Dried red beans
One half cup Dried kidney beans
3 cup Water
1 One half cup Onion; chopped (12 onions)
3 Garlic cloves; peeled and
Halved lengthwise
1 teaspoon Dried oregano
1 Bay leaf
2 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Red pepper flakes; crushed
1 cup Tomato juice
1 cup Brown rice
2 cup Chicken stock; fat skimmed
Off

FOR THE SALSA
1 One half cup Tomato; cubed (1 lg tomato)
2 tablespoon Jalapeo pepper; (1 large)
One fourth cup Scallion, cut or sliced up ; white part
Only (2 large scallions)
One fourth cup Lime juice; freshly squeezed
One fourth cup Fresh cilantro; chopped

Pick over and rinse beans. Put them into a large bowl and cover completely
with cold water. Let the beans soak overnight (or for at least 8 hours).
Or use the quicker method described in "Soaking Dried Beans". Drain the
beans and transfer them to a large pot. Add the 3 cups water. Bring to a
boil over medium heat and cook for 5 minutes. Stir in the onion, garlic,
oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for
about 1 hour, until the beans are tender. Add the chili powder, cumin,
coriander, red pepper flakes, and tomato juice, stirring to mix. Continue
to cook while preparing the rice. Put in the rice and chicken stock in a
medium saucepan. Bring to a boil over mediumhigh heat. Cover, reduce heat
to low, and simmer for 45 minutes, or until tender. In the meantime,
combine all the salsa ingredients in a small serving bowl and set it aside
for the flavors to meld. When the rice is done, stir it into the bean
mixture. Ladle into bowls and serve with the salsa on the side.