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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at least
8 hours).
Drain the beans and transfer them to a large pot. Add the 3 cups water.
Bring to a boil over medium heat and cook for 5 minutes.
Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low
and simmer, uncovered, for about 1 hour, until the beans are tender.
Add the chili powder, cumin, coriander, red pepper flakes, and tomato
juice, stirring to mix. Continue to cook while preparing the rice.
Put the rice and chicken stock in a medium saucepan. Bring to a boil over
medium-high heat. Cover, reduce the heat to low, and simmer for 45
minutes, or until tender.
In the meantime, combine all the salsa ingredients in a small serving bowl
and set it aside for the flavors to meld.
When the rice is done, stir it into the bean mixture. Ladle into bowls
and serve with the salsa on the side.
| Ingredients:
1/2 Cup(s) Dried red beans
1/2 Cup(s) Dried kidney beans
3 Cup(s) Chicken bouillon powder
1 1/2 Cup(s) Chopped onion (1-2 onions)
3 Garlic cloves, peeled and halved lengthwise
1 Teaspoon(s) Dried oregano
1 Bay leaf
2 Tablespoon(s) Tortillas
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Dried coriander
1 Teaspoon(s) Chicken stock, fat skimmed
1 Cup(s) Tomato juice
1 Cup(s) Brown rice
1 1/2 Cup(s) Cubed tomato (1 large)
2 Tablespoon(s) Minced jalapeno pepper (1 large pepper)
1/4 Cup(s) Sliced scallion, white part only (2 large scallions)
1/4 Cup(s) Fresh squeezed lime juice
1/4 Cup(s) Chopped fresh cilantro |
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