Rice With Kidney Beans
|Kidney beans||1⁄2 Cup (8 tbs), dried|
|Water||2 1⁄2 Cup (40 tbs)|
|Parsley||3 Tablespoon, chopped|
|Chives||3 Tablespoon, chopped|
|Black pepper||1⁄8 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Raw rice||1 Cup (16 tbs)|
Soak beans in water to cover for 8 hours, or overnight.
Drain, discarding water; add 2 1/2 cups water to beans in saucepan.
Boil until tender.
Drain, reserving bean liquid.
Add water if necessary to make 2 1/2 cups.
Saute beans in oil with thyme, parsley, chives, and pepper.
Add salt and bean liquid.
Bring to boil add rice.
Simmer for 25 minutes, or until rice is tender.