Difference between revisions of "Beans and Rice"
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* [[black pepper]], [[cayenne pepper]] or red pepper (to taste) | * [[black pepper]], [[cayenne pepper]] or red pepper (to taste) | ||
| − | == | + | == Procedures == |
# Clean, rinse, and soak the beans or [[Peas]] in cold [[water]] for three or four hours or overnight. Drain. | # Clean, rinse, and soak the beans or [[Peas]] in cold [[water]] for three or four hours or overnight. Drain. | ||
# In a large cooking pot, combine the beans with enough cold [[water]] to cover them by two inches. Bring to a boil. | # In a large cooking pot, combine the beans with enough cold [[water]] to cover them by two inches. Bring to a boil. | ||
Latest revision as of 06:48, 14 July 2012
Description
Ingredients
- one or two cups (up to a pound) dried beans or Peas
- one cup uncooked rice, rinsed and drained
- salt
- black pepper, cayenne pepper or red pepper (to taste)
Procedures
- Clean, rinse, and soak the beans or Peas in cold water for three or four hours or overnight. Drain.
- In a large cooking pot, combine the beans with enough cold water to cover them by two inches. Bring to a boil.
- Reduce heat.
- Cover and cook, stirring occasionally, until tender (approximately one hour).
- Stir in rice.
- Season to taste.
- Cover and cook until rice is done and all liquid has been absorbed (about twenty minutes).
- Remove from heat and let stand uncovered for five minutes before serving.
- Fluff with a fork, serve hot, as a side dish, or with any dish that is accompanied by white rice.
