| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
Clprime1 |
1 |
servings |
INGREDIENTS
| 4 |
sl |
Bacon |
| 4 |
|
Cloves garlic; chopped |
| 1 |
lg |
Onion; small dice |
| 1 |
cn |
Black beans or 1/2 pound dry black beans |
|
|
; soaked overnight and cooked in water |
|
|
; until tender |
| 2 |
c |
Basmati rice |
| 2 |
c |
Water |
| 3 |
tb |
Extra virgin olive oil |
| 1/2 |
tb |
Salt and pepper |
| 1 |
lg |
Green bell pepper; small dice |
INSTRUCTIONS
In a large casserole pot or Dutch oven fry bacon until crisp, add the
chopped garlic and onion. Next, add tender black beans and mix for a
while, add 2 cups of rice that has been washed and drained, 2 cups
water, olive oil and season with salt and pepper. Add the green
pepper and mix until all is well incorporated.
Bring the mixture to a boil, reduce heat to a simmer, cover the pot
and cook until rice and beans are cooked, approximately 30 minutes.
Fluff with a big fork when done.
If using canned softened beans the water in the can is enough, but if
you're using dry beans then add 1/2 cup water to mixture. It is
important to have a ratio of 2 cups rice to 2 1/2 cups water.
It is important to use the water the beans were boiled in or the
water that came in the canned beans. This gives the Congri the
black-gray color that is typical of this dish.
Converted by MC_Buster.
Per serving: 1833 Calories (kcal); 61g Total Fat; (30% calories from
fat); 43g Protein; 276g Carbohydrate; 22mg Cholesterol; 2799mg Sodium
Food Exchanges: 16 1/2 Grain(Starch); 1 Lean Meat; 4 Vegetable; 0
Fruit;
10 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0059
Converted by MM_Buster v2.0n.
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