Prep 45 mins
Cook 2 hrs
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.
- 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
- 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.
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.
Yummy! I made it to go on top of Spicy Rice and Kale (Recipe #108785), which I make a lot in winter. I omitted Worcestershire sauce and parsley, but otherwise made as directed. Next time, I will cut back on cayenne and chili powder, as it was a bit spicy for my sensitive mouth. I also wanted it a bit more salty.
My new Favorite recipe. Excellent!!! Used canned kidney beans in place of dry, reduced the amount of water used and the time cooked. Also eliminated the worcestershire sauce. I prefer sauteing the onion and garlic to release sweetness. The spicing as written was perfect to me. Am craving this stuff several times a week. Excellent. Thanks for sharing.