Surprising beans and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried pinto beans |
| 3 | larges | Cloves garlic, minced or |
| Pressed | ||
| 1 | teaspoon | Dried Italian herb seasoning |
| Mix (or | ||
| ½ | teaspoon | EACH dried basil leaves, |
| Dried oregano leaves, and | ||
| Dried thyme leaves) | ||
| 1 | teaspoon | Crushed dried hot red |
| Chilies | ||
| 1 | large | (1/2 lb) onion, chopped |
| ⅓ | cup | Apricot jam |
| 3 | cups | Hot cooked rice |
| Thinly sliced green onions, | ||
| Including tops | ||
| Salt | ||
| 1 | hour, mix jam into beans. If cooked beans are soupier than you | |
Directions
Here is a nice fatfree recipe from the current issue of Sunset. I may try to adapt this one for the pressure cooker.
Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover with water. Bring to a boil on high heat. Remove from heat, cover,and let stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1½ hours.
Stir occasionally. After
like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6 servings. Per serving: 418 cal (2⅖% from fat), 17 g protein, 1.1g fat, (0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94 07:48:55 GMT From: nanette.blanchard@... (NANETTE BLANCHARD) Converted to MM format by Dale & Gail Shipp, Columbia Md.
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@...> on Jan 11, 99