Tuesday, May 25, 2010

Red Beans over Rice

This meal is one I was introduced to on our trip to Dominican Republic. I never was one to just make a big pot of beans, but it was so delicious I had to try it at home! This was my 2nd time making it and it brought back wonderful memories. It's very filling too. I like it best with fresh fruit to offset the beans and rice.

Red Beans over Rice

3 Tbsp olive oil
1 medium chopped onion
3 garlic cloves
1 t. dried oregano
2 bay leaves
1 8 oz can tomato sauce
1/2 t. Accent seasoning
1/2 sm. bunch fresh cilantro, chopped
2 c. (1 lb.) dried red beans, soaked & cooked
2 t. seasoned salt
salt & pepper to taste

Heat olive oil in pot large enough for all ingredients. Saute onion and garlic for 5 minutes. Add oregano, bay leaves, tomato sauce, and seasonings.

Bring to simmer and add cilantro and beans. Add enough water to cover (3-4 cups). Bring to boil, then reduce to low. Simmer and cook for 1 to 1 1/2 hours, until beans are tender.

Serve over rice.

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