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Beans 'n' rice
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| Artist: |
_ |
| Categories: |
Beans, Cereals, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 2
| tbsp | Olive oil | | 2
| large | Cloves garlic, minced | | 1
| cup | Sliced onion | | 1
| cup | Peeled, sliced celery | | 1
| cup | Sliced carrots | | 1
| tsp | Chili powder | | 1/4
| cup | Canned diced green chiles | | 2
| cup | Sliced mushrooms | | 2
| cup | Cooked basic black beans | | | (see following recipe) | | 1/2
| cup | Reserve bean stock | | 2
| tbsp | Chopped cilantro | | | Salt and pepper to taste | | 3
| cup | Cooked brown rice | | | BASIC BEANS | | 1
| lbs | Dried beans (black, navy | | | Pinto, haricot, etc) | | 1/4
| | Onion, roughly sliced | | 1
| tbsp | Lemon juice | | 2
| tsp | Salt or to taste |
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Procedures:
| 1 | In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent. | | 2 | Add chiles and mushrooms and saute 5 minues more. | | 3 | Stir in beans, bean stock and cilantro. | | 4 | Season to taste. | | 5 | Cover and simmer over low heat about 10 minutes, stirring occasionally. | | 6 | Serve over rice. | | 7 | Directions for basic beans: Prepare beans for cooking as described in how cook beans. | | 8 | (see next post) Cook covered, with onion and lemon juice, until tender. | | 9 | Do not stir during cooking. | | 10 | Add salt to taste Set aside until next day. | | 11 | They should be somewhat soupy. | | 12 | Deal-a-meal cards used: 1 bread 1 meat 1 vegetable 1 fat 263 calories |
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