Yield: 1 Recipe
|1 pounds||Dried pinto beans (2 cups)|
|4 cups||Uncooked AM Rice (Medium or Long Brown)|
|1½ cup||Finely chopped celery|
|1½ cup||Finely chopped onions|
|1½ cup||Finely chopped green pepper|
|1 teaspoon||White pepper|
|¾ teaspoon||Cayenne pepper|
|½ teaspoon||Black pepper|
|1 teaspoon||Tabasco sauce, optional (according to taste)|
|1½ teaspoon||Garlic powder|
|6 ounces||Tomato paste|
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 ¾ 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