Havana Beans With Rice
|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 â€¢ 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.