Title: Red Beans and Rice with Salsa
Categories: Blank
Yield: 6 Servings
| 1/2 | c | Dried red beans |
| 1/2 | c | Dried kidney beans |
| 3 | c | Water |
| 1 1/2 | c | Chopped onion (1-2 onions) |
| 3 | | Garlic cloves, peeled and halved lengthwise |
| 1 | ts | Dried oregano |
| 1 | | Bay leaf |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried coriander |
| 1 | ts | Crushed red pepper flakes |
| 1 | c | Tomato juice |
| 1 | c | Brown rice |
| 2 | c | Chicken stock, fat skimmed |
| FOR THE SALSA |
| 1 1/2 | c | Cubed tomato (1 large) |
| 2 | tb | Minced jalapeno pepper (1 large pepper) |
| 1/4 | c | Sliced scallion, white part only (2 large scallions) |
| 1/4 | c | Fresh squeezed lime juice |
| 1/4 | c | Chopped fresh cilantro |
Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at least
8 hours). Drain the beans and transfer them to a large pot. Add
the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes.
Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low
and simmer, uncovered, for about 1 hour, until the beans are tender. Add
the chili powder, cumin, coriander, red pepper flakes, and tomato juice,
stirring to mix. Continue to cook while preparing the rice. Put the rice
and chicken stock in a medium saucepan. Bring to a boil over medium-high
heat. Cover, reduce the heat to low, and simmer for 45 minutes, or until
tender. In the meantime, combine all the salsa ingredients in a small
serving bowl and set it aside for the flavors to meld. When the rice is
done, stir it into the bean mixture. Ladle into bowls and serve with the
salsa on the side.