| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Main dish, Vegan | 1 | Recipe |
INGREDIENTS
| 1 | lb | Dried pinto beans (2 cups) |
| 4 | c | Uncooked AM Rice (Medium or Long Brown) |
| 1 1/2 | c | Finely chopped celery |
| 1 1/2 | c | Finely chopped onions |
| 1 1/2 | c | Finely chopped green pepper |
| 5 | Bay leaves | |
| 1 | ts | White pepper |
| 3/4 | ts | Cayenne pepper |
| 1/2 | ts | Black pepper |
| 1 | ts | Tabasco sauce, optional (according to taste) |
| 2 | ts | Thyme |
| 1 1/2 | ts | Garlic powder |
| 1 1/2 | ts | Oregano |
| 1 1/2 | ts | Paprika |
| 6 | oz | Tomato paste |
INSTRUCTIONS
Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. To serve, mound 3/4 cup rice on plate and spoon generous serving of beans over the rice. (Yield: For a Crowd) Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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