Ready in 1h
Try this Puerto Rican-Style Rice and Beans recipe, or contribute your own.
Soak the beans overnight or use the quick soak method. Heat the oil in a heavy saucepan or Dutch oven. Saute the onions over low heat, stirring frequently, covered, until the onions are carmelized to a rich golden brown, about 15 minutes. Stir in the garlic and saute, uncovered, about 3 minutes longer. Add the beans and the broth. Simmer, covered, for 2 hours, adding more water if needed to keep the beans moist. Add the bay leaf and cinnamon and continue to simmer until the beans are very tender, about 1 hour longer. Add salt and Tabasco to taste. Cook the rice until tender and the liquid is absorbed. While the rice is cooking, heat the oil in a large heavy skillet, preferably nonstick, and add the onion, carrot and celery. Saute over medium-low heat, stirring, until tender but not brown, 8 to 10 minutes. Stir in the garlic and saute 2 minutes longer. Add the red onion and pepper and continue to saute until the pepper is crisp-tender, about 3 minutes. Remove from heat. Set aside about 2 tablespoons of the vegetable mixture for garnish. Stir the rest of the vegetable mixture into the cooked rice with a fork, fluffing the rice as you combine the ingredients. Bring the rice and beans to the table in 2 large serving bowls. To serve, place a spoonful of rice in a shallow soup bowl, then spread rice to the edges. Place a ladleful of beans in the center of the rice, top with reserved vegetables, and serve. COMMENTS: This is very tasty, but you really need the vegetable saute for the rice to get the best flavor and texture. Beans and plain rice just werent as good. Nutr. Links: 0 0 0 0 0 0 0 2705 0 0 0 0 0 0 2495 0 0 0 0 Per serving: 514 Calories; 6g Fat (11% calories from fat); 20g Protein; 97g Carbohydrate; 0mg Cholesterol; 640mg Sodium Recipe by: Lighter, Quicker, Better/Sax & Simmons Posted to EAT-L Digest 06 Feb 97 by "McNamara, Kelly"