Ingredients
- 2 1/4 cups kidney beans (uncooked dark red kidney beans)
- 6 cups water
- 2 bell peppers (green peppers, diced)
- 3 medium stalks celery, diced
- 1 medium onion, diced
- 3 medium cloves garlic, mashed
- 1 teaspoon garlic salt
- ½ teaspoon Hungarian paprika (or to taste)
- ½ teaspoon cayenne (or less)
- 3/8 teaspoon Tabasco, or to taste
- 1½ teaspoon soy sauce
- 2 tablespoons margarine
- ¼ teaspoon basil
- ¼ teaspoon celery seed
- 2 bay leaves
- 8 ounces dry rice (about 1-1/9 cups)
- 2 2/9 cups water, cold
How to Make
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Step 1: Soak beans overnight.
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Step 2: Put beans in the 6 cups water, bring to boil, let simmer.
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Step 3: Add diced vegetables, garlic, spices, and other ingredients except the rice and its cooking water.
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Step 4: Cover and cook for 2½ - 3 hours.
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Step 5: Remove bay leaves.
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Step 6: When beans are cooked, thicken by removing it from bowl and mashing with an inverted glass. Return mashed, juicy beans to pot.
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Step 7: Serve over boiled rice (see below).
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Step 8:
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RICE
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Step 9:
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Step 10: Combine rice with twice its volume of cold water.
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Step 11: Bring to a boil over high heat, cover, and boil for 3 minutes or until water level matches level of the rice and small craters appear on the surface.
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Step 12: Stir rice thoroughly, making sure no rice sticks to the pan.
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Step 13: Cover pan and cook over moderately low heat 15 minutes or until rice grains are soft and have swollen to twice their original volume.
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Step 14: Fluff with 2 forks.
We hope you enjoy this recipe!
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