Italian Rice And Beans
|Dried navy beans||1 Cup (16 tbs)|
|Onion flakes||3 Tablespoon|
|Instant minced garlic||1⁄4 Teaspoon|
|Minced salt pork||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Canned tomatoes||1 Cup (16 tbs)|
|Sage leaves||1 Teaspoon|
|Long grain rice||2 Cup (32 tbs)|
|Beef broth||4 Cup (64 tbs)|
|Parsley flakes||1 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
Soak beans overnight in 3 cups water.
Soften onion flakes and garlic in 2 tablespoons water.
Combine salt pork, 1 tablespoon butter and 1 tablespoon oil in 4-quart saucepan; saute onions and garlic until lightly browned.
Add beans, tomatoes, salt, sugar and sage.
Cover; simmer for 1 hour.
Stir in rice and broth.
Cover; simmer for 30 minutes or until rice is tender and has absorbed most of the broth.
Add remaining butter and oil, parsley flakes and cheese.
Mix lightly; serve hot.