RECETAS Y COCINA

Ingredients

• 2 quarts water
• 2 cups dried red beans, rinsed
• 1 can (13 3/4 ounces) beef broth
• Water
• 1 tablespoon salt
• 8 parsley sprigs
• 3 scallions or green onions, chopped
• 3 garlic cloves
• 1/4 teaspoons dried rosemary
• 3 tablespoons peanut oil
• 2 cups rice

Preparation

Bring water to boiling.

Add red beans and cook covered for 1 1/2 hours.

Drain beans, reserving liquid, and set aside.

Add beef broth and enough water to bean liquid to equal 4 3/4 cups of liquid. Set aside.

In a mortar, pound together to form a paste the salt, parsley, scallions, garlic, and rosemary.

Heat oil and seasoning paste in a Dutch oven over medium heat.

Put rice in Dutch oven and stir until well coated with oil.

Add reserved liquid and bring to a boil, stirring.

Add beans and again bring to a boil.

Reduce heat, cover, and cook undisturbed for 20 minutes.

Remove cover, stir, and cook about 5 minutes longer, or until no liquid remains.

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