Yummy! Who'da thunk that rice and beans could be soooo good!! And it's slimming on the wallet!
Warning: This takes a good part of the day to make, but it's totally worth it! My kids kind of ate it. I'm sure they'll eat more of it next time i make it.
Beans:
1/4 cup extra virgin olive oil
2 cups chopped onions
1 tbsp minced garlic
1 pound dried kidney beans, rinsed and soaked
4-5 cups chicken broth
2 bay leaves
1 piece (about 1 1/2 inches) cinnamon stick
salt to taste
hot pepper to taste
Rice:
Note: if you can't find the pepper flakes and celery flakes substitute the first 6 ingredients for a seasoning packet for spanish rice.
1 tbsp dried onions
2 tbsp dried green pepper flakes
1 tbsp dried celery flakes
1 tsp chicken bouillon granules
1/2 tsp salt
1/8 tsp garlic powder
1 cup long grain rice
1 16 oz stewed tomatoes
1 cup water
To do a quick-soak for the kidney beans place beans in a pot of water, bring to a boil. Boil 2 minutes. Cover and simmer for 1 hour. Drain. In same pot heat oil. Add onions and saute, stirring until coated with oil. Cover and cook on low heat until golden brown. Takes about 15-20 minutes. Stir in garlic and saute uncovered for 3 minutes. Add drained beans and broth. Bring to a boil and cook covered over low heat for 2 hours.
Add bay leaves and cinnamon. Cover and continue cooking until beans are very tender, about 1 hour.
Meanwhile, combine all rice ingredients in a pot. Bring to boil, cover and simmer 20 minutes.
When beans are done put beans in bowl and top with rice.
