Rice and beans is an inexpensive dish that's filling and good for you. The rice and beans work together to form a complete protein, which contains all nine amino acids essential for human growth. One common bean for making beans and rice is the red bean, which is small, oval-shaped and brownish red. Spanish rice, which is seasoned with tomatoes, onion and garlic, nicely complements the flavor of the red beans. If you can't find red beans, substitute red kidney beans, which are slightly larger.
Instructions
1. Pour the red beans into a large pot and add enough water to cover them by a few inches. Soak the beans for eight hours or overnight. Drain the beans and set aside.
2. Heat 1 tbsp. olive oil in a large pot over medium heat. Add one large chopped onion and saute until the onion is soft. Stir in three cloves minced garlic and cook for another 30 seconds.
3. Add the soaked red beans, cumin and water. Prop the cover. Bring the beans to a boil, then reduce the heat and simmer for about one hour, or until the beans are soft.
4. Heat the lard or vegetable shortening in a heavy saucepan when the beans are about halfway done. Add the onions and saute until soft. Add the rice, garlic and jalapeño and cook until the rice is brown.
5. Stir in the tomato paste, the diced tomatoes -- including the liquid -- and the broth.
6. Bring the rice to a boil, then reduce the heat and cover tightly. Simmer for about 20 minutes, or until the liquid is absorbed and the rice is tender. Add salt and pepper to taste.
Tags: boil then, boil then reduce, reduce heat, saute until, then reduce, then reduce heat