| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Rocky Mountain |
Beans, Soups |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 1/4 |
c |
Dried pinto beans |
| 3 |
sl |
Bacon; chopped |
| 2 |
|
Garlic; pressed |
| 1/2 |
c |
Onion; chopped |
| 1 |
cn |
Tomatoes; cut up (1 lb) |
| 2/3 |
c |
Uncooked brown rice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Rinse beans. In a large kettle or Dutch oven, combine beans and 3 cups of
water. Bring to boiling. Reduce heat; simmer 2 minutes. Let stand one hour.
Drain. Add 5 1/2 cups fresh water to beans. Simmer, covered, 1 hour. While
beans are simmering, cook bacon until almost crisp. Add onion and garlic.
Cook until vegetable are tender, but not brown, stirring occasionally.
Stir bacon mixture, tomatoes, rice, salt, pepper, and paprika into bean
mixture. Bring to boiling. Cover and simmer for 45 minutes to 1 hour or
until rice and beans are tender. Stir occasionally.
Source: Home Cooking-Feb.1989
Contributor: Sarah Gruenwald posted to Recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 626 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”