Sunday, December 21, 2008

How to make Beans and Rice

2 cups dried beans (I usually use pinto beans)
2 Tablespoons oil
1 cup chopped onion
1/2 cup chopped celery (optional)
1/2 cup chopped bell pepper (optional)
2-3 cloves garlic minced
1 can Rotel tomatoes
1/2 pound Kielbasa sausage chopped into bite size pieces

Soak the dried beans over night in a large pot of water. The next day drain the beans into a colander and rinse them thoroughly.

While the beans are in the colander, heat the oil in the large pot and add the onion, celery, bell pepper, and garlic. Saute for 3-4 minutes.

Remove from heat and add to the pot the beans and enough water to cover 2 inches above the beans and vegetables. Stir and return to heat. Bring to a boil and then lower the heat to where it is just simmering; cover with pot lid and simmer for an hour. Stir every 15-20 minutes .

Add the Rotel tomatoes and sausage. Bring back to simmering and cover with lid; cook for another hour or until beans are soft.

Serve over rice or with toasted garlic bread or cornbread. Great for a cold night.

This is a very forgiving recipe. You can add more are less of any of the ingredients depending on what your tastes are or what you have on hand. Makes great leftovers.

Thought for the day:

There is only one corner of the universe you can change, and that is yourself, but in changing that corner, you change the universe. Chinese proverb

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