Recipe by Gingerbear
This recipe is a soak overnight recipe. You do not have to do it this way if you are in more of a hurry to make these.
Top Review by FruitLoop
This is a great beans and rice dish. I did play with the seasoning some. I used 2 T. chili powder, 1 t. cayenne and doubled the cumin and oregano. Just right for me and my family's taste. I also used white rice, just because I didn't have any brown. But brown rice sounds like a good idea and will try that next time. Thanks secret.
- 1 lb dry red beans, soaked overnight,drained
- 6 cups water
- 2 cups finely chopped onions
- 3 cloves garlic, crushed
- 1 cup finely chopped green pepper
- 3 teaspoons chili powder
- 2 teaspoons cayenne
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon cumin
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 bunch parsley, finely chopped
- 1 (8 ounce) can tomato sauce
- 1 tablespoon Worcestershire sauce
- 3 cups cooked brown rice
Directions See How It's Made
- Combine the drained beans, water, onion and garlic in a large pot.
- Bring to a boil for 12 minutes.
- Reduce heat and simmer for 1 hour.
- Add remaining ingredients except for rice and parsley.
- Stir to mix pepper, tomato sauce, worcestershire sauce and spices with beans.
- Simmer and additional 1 to 1-1/2 hours until beans are tender and liquid is thick.
- Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.