• The Best Beans and Rice Ever

    by  • February 19, 2010 • Recipes, Recipes & Meals • 3 Comments

    Tuesday night I cooked the best beans and rice ever.

    I’m sure it’s the best because I grew the beans, picked the beans, dried the beans, and finally cooked them.  Do you know how many fresh beans it takes to make a cup of dried beans? Now I do and it’s a LOT.

    I didn’t use a recipe (I rarely do) but here’s what I can recall:
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    Best Beans and Rice
    Makes: 6 entrée servings
    Time: 25 minutes preparation, 1-2 hours simmering

    Cook dry beans with 3 cups water and bay leaves in pressure cooker for 25 minutes.

    Cook peppers, onion, and garlic in a large pot with olive oil over medium high heat until softened.

    Add rice to pot and stir to coat.  Add beans (discard bay leaves), veggie stock, 2 cups water, chilis, soy sauce, and old bay.

    After 1 hour, check seasonings.  Add tomato paste.  Continue cooking until rice is tender, adding more water as necessary.  Correct seasonings again if needed and serve.

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    Have you ever worked so hard in the creation of something that the final product is elevated beyond usual expectations?

    I added this recipe to the Food Renegade Fight Back Friday blog carnival.

    About

    I live to eat and eat to live, planning every meal to include as much local and seasonal abundance as possible. I often wear purple and never refuse a drink.

    http://www.harmonioushomestead.com

    3 Responses to The Best Beans and Rice Ever

    1. Pingback: Fight Back Friday February 19th | Food Renegade

    2. May 9, 2010 at 3:47 am

      Flicker is really great when sharing photos over friends and families. I love the resize feature of Flickr.;~.

    3. Pingback: Harvesting Dragon Tongue Bush Beans | Hounds In The Kitchen

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