Side Pannel
Yellow Rice with Beans
Ingredients List
- Beans----
- 1 lb Black beans -- or of choice
- 1 lg Green pepper -- chopped
- 1/2 c Green pepper -- chopped
- 4 Cloves garlic -- minced
- 2 tb Olive oil
- 2 c Onions -- chopped
- 1/2 c Red pepper -- chopped
- 1 1/2 ts Cumin -- or more to taste
- 1/8 ts Black pepper
- 3 c Chicken broth
- Rice----
- 1 1/4 c Chicken broth
- 1 tb Olive oil
- 1 c Rice -- uncooked
- 1 Clove garlic -- minced
- 1/2 ts Turmeric
- 1/4 c Red pepper -- diced
Directions
To make beans, combine 10 cups of water, green pepper, and 1 garlic clove.
Cook over medium-low heat, stirring occasionally, until the beans are
tender enough to crush with a spoon on the side of pan and most of the
liquid is absorbed, about 2 1/2 hours. Meanwhile, heat oil in a medium
skillet over low heat. Add onions, green pepper, red pepper, and remaining
garlic cloves. Cook over medium-low heat, stirring, until onions and
peppers are golden, about 15 minutes. Season with cumin and black pepper.
Stir cooked vegetables into the beans. Cook for 1 to 1 1/2 hours, stirring
often and adding as much of the chicken broth as needed to keep the beans a
thick consistency without sticking. Taste and correct the seasoning. To
cook rice, heat 1/4 cup broth to boiling in a small saucepan. Cover and let
stand for 5 minutes. Meanwhile, in a saucepan heat oil over low heat. Add
rice and garlic, and cook, stirring, just until rice is coated and the
garlic is fragrant, about 2 minutes. Do not brown. Stir in turmeric,
remaining broth and broth mixture. Heat to boiling, stirring once. Cook
covered, over low heat until broth is absorbed and rice is tender, about 12
minutes. Spoon rice into large serving platter. Ladle beans on top.
Cook over medium-low heat, stirring occasionally, until the beans are
tender enough to crush with a spoon on the side of pan and most of the
liquid is absorbed, about 2 1/2 hours. Meanwhile, heat oil in a medium
skillet over low heat. Add onions, green pepper, red pepper, and remaining
garlic cloves. Cook over medium-low heat, stirring, until onions and
peppers are golden, about 15 minutes. Season with cumin and black pepper.
Stir cooked vegetables into the beans. Cook for 1 to 1 1/2 hours, stirring
often and adding as much of the chicken broth as needed to keep the beans a
thick consistency without sticking. Taste and correct the seasoning. To
cook rice, heat 1/4 cup broth to boiling in a small saucepan. Cover and let
stand for 5 minutes. Meanwhile, in a saucepan heat oil over low heat. Add
rice and garlic, and cook, stirring, just until rice is coated and the
garlic is fragrant, about 2 minutes. Do not brown. Stir in turmeric,
remaining broth and broth mixture. Heat to boiling, stirring once. Cook
covered, over low heat until broth is absorbed and rice is tender, about 12
minutes. Spoon rice into large serving platter. Ladle beans on top.
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