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Tuesday, February 15, 2011

Making Mixed Rice with Dry Beans.

For rice
1 cup pf rice (white or brown)
1 cup of water (for white rice)
1  3/4 cup of water (for brown rice)
1/2 cup of coconut milk (may substitute with water or broth)
2 to 3 tablespoons of Extra virgin olive oil
1/4 tsp of salt
Seasoning spices (blended mixture of garlic, green onions, and parsley)
Pepper, thyme, parsley (for aroma)

For beans
1/2 cup of your favorite dry beans
6 to 8 cups of water.

Black beans.
 Preparing dry beans takes some time.
About two hours.

Use a lot of water and keep your fire on low-medium.
Use about 4 to 6 cups of water.
If your  fire is on "high", be watchful as
the water will dry quickly and you'll have to replace it until
the beans are cooked.

Red Pinto Beans
Let the beans boil for about two hours.
Add more water as it evaporates.

The beans are ready when they are soft,
and you can effortlessly squish them between your fingers.
Save the "boiling juice" as it is this very boiling juice you will
use to prepare your mixed rice.

In a saucepan, add 2 - 3 tablespoon of Extra Virgin Olive Oil.
When the oil is hot, add in your spices (a blended mixture of
garlic, green onion, and parsley)

Add cooked beans, sprinkle the salt.  Let it simmer for
about 4 minutes.

Add Coconut milk.
If you wish to skip on the coconut milk, you may substitute it
with water or even your favorite broth.

Add the 'bean juice'
For white rice your ration of water to rice is 1 1/2 liquid to 1 cup of rice.
For brown rice the ration of water to rice is 2 1/4 liquid  to 1 cup of rice.
That should include the coconut milk, broth, or water.

Bring to a boil and stir in rice.

Once the liquid has evaporated, add aromatic spices
such as peppers, thyme, parsley, etc..
reduce heat, cover and simmer for  15 to 25 minutes.

Serve your Rice and Red Pinto Beans with your favorite
meat, sauces, or vegetables.

Serve your Black Beans and Rice with your favorite meat,
sauces, or vegetables.

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