Name: Rice with Red Beans (Korean Pat Bab)
Ingredients: 1/2 c Round red beans; 1/2 c Rice; 2 c Water

It is a tragedy that the Christian religion is in many minds identified merely with pious ethical behavior and vague theistic beliefs, suffused with aesthetic emotionalism and a mild glow of humanitarian benevolence. This is not the faith which first awakened the world like a thousand trumpets and made people feel it bliss in such a dawn to be alive. Men knew what Christianity really was – the entrance into history of a force of immeasurable range.

James Stewart

CATEGORY	CUISINE	TAG	YIELD
Grains	Korean	Korean, Beans, Rice, Ethnic	4	Servings

INGREDIENTS

1/2	c	Round red beans
1/2	c	Rice
2	c	Water

INSTRUCTIONS

1.  Quickly wash the red beans in cold water. Rinse the rice.
2.  Bring the red beans to a boil in 2 cups water, then simmer for 20
minutes over a low flame. Add the rice and cook for 20 more minutes or
until dry.
Variation: For a less pronounced red bean taste, bring a dozen red beans to
a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than
2 cups rice, boil a second time, then steam until dry.
Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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