Recipe - Red Bean Rice

Three fourths cup Red kidney beans; soaked
then drained, rinsed and
simmered for 1 hour or so
until tender
2 lg Onions; peeled and chopped
3 tablespoon Vegetable oil
2 lg Cloves garlic; peeled and
crushed
2 lg Red peppers; seeded and
cut or sliced up
1 16oz can tomatoes
1 cup Water or vegetable stock
1 cup Brown rice
Salt
3 teaspoon Ground coriander
Three fourths teaspoon Chili powder
Pepper

Drain the kidney beans; leave to one side. Peel and chop the onions and
saute them for 10 minutes until tender. Stir in the garlic and red pepper
and saute for another minute or two, stirring so that everything gets
coated with the oil. Add the tomatoes and the water or stock. Rinse the
rice in cold water, then put this into a saucepan together with a teaspoon
of salt, the spices, and a dash of pepper. Bring the mixture to a boil and
then turn the heat right down and leave it to cook very gently for 4045
minutes, until the rice is tender. Remove the saucepan from heat and leave
it to stand, with the lid still on, for 1015 minutes. Add the kidney
beans, mixing them gently with a fork. Check the seasoning and reheat.
Serves 4.

Posted to recipeludigest Volume 01 Number 453 by LMAYONE LMAYONE@aol.com
on Jan 5, 1998