Post by Valerie on Nov 15, 2010 7:13:40 GMT -5
From "The New Cookin' with Home Storage"
Rice and Beans Brazilian Style
2 C. pinto or kidney beans (dry)
6 C. water
Choose 2-4 of these vegetables:
Potato
Cabbage
Pumpkin
Okra
Carrot
1/2 lb. ground beef
1/4 lb. bacon or sausage
2 cloves garlic
1 med. onion, chopped
1/2 green pepper
1 T. worcestershire sauce
3 T. dehydrated tomato powder
1 tsp. coriander
1 bay leaf
salt and pepper
Soak beans and cook until tender. In sauce pan, cook choice of vegetables, cut in large pieces, until just tender. Saute the meat and other ingredients in skillet. Simmer 30 minutes. Mix beans, vegetables, and meat mixture. Heat together for about 2 minutes. Serve with rice.
Rice and Beans Caribbean Style
2 C. pinto or kidney beans (dry)
2 T. oil
1 clove garlic, crushed
2 green onions, chopped
1 large tomato, chopped
1/8 t. cloves
6 C. water
1 T. parsley flakes
1/4 tsp. pepper
2 C. rice
4 C. reserved bean juice
1 T. salt
Soak beans. Cook until tender. Drain juice from beans, reserving for future use. Saute' garlic, onion, tomato and seasonings about 5 minutes. Add rice and reserved bean juice. Bring to a boill, reduce heat and simmer 20-25 minutes without stirring.
Rice and Beans Italian Style
1/2 C. navy beans
1 onion
1 stalk celery
1 C. canned tomatoes with juice
1 tsp. salt
1/2 C. rice
2 T. oil
pinch hot red pepper
2 T. parmesan cheese
Soak beans. Simmer until tender. Brown onion and celery in oil and add to beans. Add tomatoes and salt and pepper. Add rice, cover tightly and cook, stirring often until rice is tender (about 20 minutes). When cooked, the mixture should have the consistency of a thick stew.
Rice and Beans Brazilian Style
2 C. pinto or kidney beans (dry)
6 C. water
Choose 2-4 of these vegetables:
Potato
Cabbage
Pumpkin
Okra
Carrot
1/2 lb. ground beef
1/4 lb. bacon or sausage
2 cloves garlic
1 med. onion, chopped
1/2 green pepper
1 T. worcestershire sauce
3 T. dehydrated tomato powder
1 tsp. coriander
1 bay leaf
salt and pepper
Soak beans and cook until tender. In sauce pan, cook choice of vegetables, cut in large pieces, until just tender. Saute the meat and other ingredients in skillet. Simmer 30 minutes. Mix beans, vegetables, and meat mixture. Heat together for about 2 minutes. Serve with rice.
Rice and Beans Caribbean Style
2 C. pinto or kidney beans (dry)
2 T. oil
1 clove garlic, crushed
2 green onions, chopped
1 large tomato, chopped
1/8 t. cloves
6 C. water
1 T. parsley flakes
1/4 tsp. pepper
2 C. rice
4 C. reserved bean juice
1 T. salt
Soak beans. Cook until tender. Drain juice from beans, reserving for future use. Saute' garlic, onion, tomato and seasonings about 5 minutes. Add rice and reserved bean juice. Bring to a boill, reduce heat and simmer 20-25 minutes without stirring.
Rice and Beans Italian Style
1/2 C. navy beans
1 onion
1 stalk celery
1 C. canned tomatoes with juice
1 tsp. salt
1/2 C. rice
2 T. oil
pinch hot red pepper
2 T. parmesan cheese
Soak beans. Simmer until tender. Brown onion and celery in oil and add to beans. Add tomatoes and salt and pepper. Add rice, cover tightly and cook, stirring often until rice is tender (about 20 minutes). When cooked, the mixture should have the consistency of a thick stew.