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| Ingredients: |
1 lb (2 cups) dried pinto beans
4 cups uncooked rice (Medium or Long Brown)
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green pepper
5 bay leaves
1 teaspoon white pepper
3/4 teaspoon cayenne pepper |
1/2 teaspoon black pepper
1 teaspoon tabasco sauce, optional (according to taste)
2 teaspoons thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons oregano
1 1/2 teaspoons paprika
6 oz tomato paste |
| Cooking
Instructions: |
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Cover beans with water and soak overnight. Drain and rinse before cooking. Combine beans with 5 cups water and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally. Add another 4 cups water and add celery, onion, bell pepper, bay leaves, and remaining ingredients. Cook until beans are tender and begin breaking up. Cook rice. |
| Serving
Suggestions: |
| Mound 3/4 cup rice on plate and spoon generous serving of beans over the rice. |
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