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Name: Rice and Beans with Tomatoe Onion Sauce
Prep time: 2 h
Cook time: 30 min
Total time: 2 h
Yield: 12
Cuisine: Haitian
Ingredients: 4 cups Long grain rice; 2 cups Dried red kidney beans; 2 teaspoons Salt & pepper to taste; 4 - 6 tablespoons Lard or equivelent; 8 cups Water; 2 medium Onions sliced in rings; 2 tablespoons Butter; 5 cups Water; 4 cubes Chicken bouillon or 2 big cubes; 12 ounces Tomato paste; 1 teaspoon Clove to taste

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INGREDIENTS

4 cups Long grain rice
2 cups Dried red kidney beans
2 teaspoons Salt & pepper ; to taste
4 - 6 tablespoons Lard ; or equivelent
8 cups Water
2 medium Onions ; sliced in rings
2 tablespoons Butter
5 cups Water
4 cubes Chicken bouillon ; or 2 big cubes
12 ounces Tomato paste
1 teaspoon Clove ; to taste

Servings

INSTRUCTIONS

Rinse beans and place in 4 quart sauce pan, add 8-10 cups water, 1/2 tsp. salt and 3 shakes of pepper.

Boil then reduce to simmer partially covered for 1 hour or until beans are tender.

Drain beans saving liquid, run water through beans to collect 8 cups of liquid. Place liquid in rice cooker and plug in to keep warm.

Melt 3-4 Tbs. of lard, add beans and cook stirring for 10 minutes careful not to burn then set aside.

Melt 1-2 Tbs. of lard medium to high heat, when it is very hot not smoking add 4 cups of rice and stir for 2-3 minutes, until the grains turn milky and opaque.

Add rice to liquid in rice cooker add salt and pepper and stir

Add beans to rice cookers and stir

Close rice cooker and press the cook lever.

In 3 quart sauce pan add onions salt and pepper and stir

Cover and cook for 10-15 minutes stirring occasionally until onions are translucent.

Add 5 cups water crushed bouillon, tomato paste and clove.

Cook on low heat stirring occasionally for 30 minutes to 1 hours.

NOTES

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Rice and Beans with Tomatoe Onion Sauce

4 cups Long grain rice
2 cups Dried red kidney beans
2 teaspoons Salt & pepper to taste
4 - 6 tablespoons Lard or equivelent
8 cups Water
2 medium Onions sliced in rings
2 tablespoons Butter
5 cups Water
4 cubes Chicken bouillon or 2 big cubes
12 ounces Tomato paste
1 teaspoon Clove to taste

Rinse beans and place in 4 quart sauce pan, add 8-10 cups water, 1/2 tsp. salt and 3 shakes of pepper.  
Boil then reduce to simmer partially covered for 1 hour or until beans are tender.
Drain beans saving liquid, run water through beans to collect 8 cups of liquid.  Place liquid in rice cooker and plug in to keep warm.
Melt 3-4 Tbs. of lard, add beans and cook stirring for 10 minutes careful not to burn then set aside.
Melt 1-2 Tbs. of lard medium to high heat, when it is very hot not smoking add 4 cups of rice and stir for 2-3 minutes, until the grains turn milky and opaque.
Add rice to liquid in rice cooker add salt and pepper and stir
Add beans to rice cookers and stir
Close rice cooker and press the cook lever.

In 3 quart sauce pan add onions salt and pepper and stir
Cover and cook for 10-15 minutes stirring occasionally until onions are translucent.
Add 5 cups water crushed bouillon, tomato paste and clove.
Cook on low heat stirring occasionally for 30 minutes to 1 hours.

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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 12 Servings

Calories: 366
Calories from Fat: 47 (13%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.1g
Cholesterol 6.7mg		2 %
Sodium 1906.2mg		66 %
Potassium 575.9mg		15 %
Total Carbohydrate 71g		21 %
	Dietary Fiber 6.1g	25 %
	Sugars, other 64.9g
Protein 9.5g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 366

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