Red Beans and Green Rice
1 bag of dried pintos, soaked and ready to go
oil for sauteing
1 large non-sweet onion, small chop
4 cloves garlic, minced
1 hot red pepper, your choice, minced with some seeds-red pepper flakes work too!
2 C chicken or veggie stock, or water
2 t. chili powder
salt and pepper
2 C. brown or white rice
1-2 limes-I like mine really limey
1 largish bunch of mint, cilantro or basil-this is where you can play, I originally used mint because I had tons in the garden but each does its own thing with the flavor
Get the beans going first so their heat can develop.
In a stockpot, saute the onion til translucent, adding the garlic and hot pepper.
Add the beans, chili powder and liquid to cover.
Let it simmer for 30-40 minutes.
Taste it, if it’s burning your mouth off that’s perfect. If not add salt and pepper to taste and whatever else hot you’ve got around, Tabasco, Rooster Sauce, Frank’s, etc.
Continue simmering til your beans are tender.
While your beans are getting done start your rice.
Prepare as directed on package, substituting juice of lime for an equal amount of liquid. Wash the lime well before juicing and then throw the rind in as well while it cooks.
Finely mince your leafy greens and stir in when the rice is done, after removing the lime rind.
Serve beans on a bed of rice, don’t mix them together prior to serving.
Have yogurt or avocado slices on hand if you still need some cooling off! A white crumbly cheese looks great on this too. Queso Fresco, Cotija or Feta.
Pairs Well With
I love the contrasting heat and coolness of this recipe. The flavors are so different but work so well together.