Red Beans And Rice Recipe
Ingredients
| 3 tablespoons vegetable or olive oil | ||
| 3 small onions, coarsely chopped | ||
| 2 medium tomatoes, coarsely chopped | ||
| 2 green bell peppers, cored, seeded, and coarsely chopped | ||
| Garlic | 6 Clove (5gm), minced | |
| Soy sauce | 3 Tablespoon | |
| Worcestershire sauce | 3 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| 2 beef bouillon cubes | ||
| Dried oregano | 1 Tablespoon | |
| 2 cans pink beans or kidney beans, drained | ||
| Ground black pepper | To Taste | |
| Water | 4 Cup (16 tbs) | |
| 2 cups long-grain white rice | ||
Directions
Heat oil over medium-high heat in saucepan; saute onions, tomatoes, peppers, and garlic until soft, about 5 minutes.
Add soy sauce, Worcestershire, tomato paste, bouillon, and oregano.
Mix well, lower heat and simmer 5 to 10 minutes.
Add beans, mix well, and simmer at least 15 minutes, stirring occasionally.
Add pepper to taste.
While beans are simmering, prepare rice.
Bring 4 cups water to a boil.
Add rice, stir, lower heat, cover, and cook 15 to 17 minutes or until all the water is absorbed.
Fluff with fork before serving.
To serve, fill bowls half full with rice and ladle beans over rice.
Add soy sauce, Worcestershire, tomato paste, bouillon, and oregano.
Mix well, lower heat and simmer 5 to 10 minutes.
Add beans, mix well, and simmer at least 15 minutes, stirring occasionally.
Add pepper to taste.
While beans are simmering, prepare rice.
Bring 4 cups water to a boil.
Add rice, stir, lower heat, cover, and cook 15 to 17 minutes or until all the water is absorbed.
Fluff with fork before serving.
To serve, fill bowls half full with rice and ladle beans over rice.
Chef
