Beans & Rice #2

  • 2 cups dried pinto beans
  • 3 large cloves garlic, minced or pressed
  • 1 tsp dried Italian herb seasoning mix (or 1/2 tsp EACH dried basil leaves, dried oregano leaves, and dried thyme leaves)
  • 1 tsp crushed dried hot red chilies
  • 1 large - 1/2 lbs onion, chopped
  • 1/3 to 1/2 cup apricoTbsp jam
  • 3 cups hot cooked rice
  • Thinly sliced green onions, including tops
  • Salt image placeholder

Sort beans for debris. Rinse beans and put in a 4- to 5-quart pan; cover with water. Bring to a boil on high heat.

Remove from heat, cover,and let stand 1 hour or up to 1 day drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1 1/2 hours. Stir occasionally.

After 1 hour, mix jam into beans. If cooked beans are soupier than you like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions.

Add salt to taste.

Servings: 5
Source: Nanette Blanchard
Submitted by: Recipe Group Member
Date: Mar 22, 1994