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Havana Beans With Rice's picture
  Water/Chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Red onion 1 Medium, chopped
  Garlic 2 Clove (10 gm), minced
  Green bell pepper To Taste, seeded and chopped
  Tomatoes 2 Medium, chopped
  Black pepper 1⁄4 Teaspoon
  Black beans 2 Cup (32 tbs), drained, rinsed (Home-Cooked Or Canned)
  Chopped mushrooms 1⁄4 Cup (4 tbs)
  Chopped scallions 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Cooked long grain rice 1 Cup (16 tbs) (White Or Brown)
  Chopped parsley 1⁄2 Cup (8 tbs)

For the beans, heat the water, broth, or wine in a heavy saucepan over medium heat.
Add onion, garlic, and green pepper.
Cook and stir for 3 minutes.
Add tomatoes and black pepper.
Cook and stir for 4 minutes.
Add the beans, cover, and simmer for 20 minutes.
While the beans are cooking, prepare the rice.
Heat the water, broth or wine in a skillet over medium heat.
Add the mushrooms, scallions, celery, and garlic.
Cook and stir for 5 minutes.
Add rice, stir, and heat until warmed through.
Add more liquid during this process if necessary.
Serve the beans on a bed of rice.
Variations • Serve the beans and rice at room temperature. Combine 3 tablespoons balsamic vinegar and 1/2 teaspoon dried thyme leaves. Toss with beans and rice.
â–  Stir 1 teaspoon dried cilantro, 2 tablespoons red wine vinegar, 3 tablespoons orange juice, 1 teaspoon ground cumin, and 1 teaspoon chili powder into beans at the end of Step 3.
Toss with rice in a large bowl.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Rice, Bean
Everyday, Healthy

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