By: Brianna A.
|Time:||1 hr (10 min to prepare, 50 min to cook)|
|Number of Servings:||4|
0.5 cup beans -- dry
1 each rib celery -- chopped
1 cup onion -- chopped
2 each cloves garlic -- minced
3 each bay leaves
0.5 teaspoon Tabasco sauce
0.5 teaspoon salt
2 cup rice -- cooked
|Pick beans over and rinse well.
Place beans in a heavy pot and cover with 2 inches of water.
Bring water to a boil and cook beans for 2 minutes.
Reduce heat to medium-low.
Stir in celery, onion, garlic, and bay leaves.
Continue cooking until beans are tender.
Keep beans covered with water, adding hot water as needed.
When beans are cooked (timing depends on type and age of beans; 1 hour is average), season with Tabasco and salt.
Discard Bay leaves.
To serve, spoon 1/2 cup rice in center of plate.
Ladle beans and sauce over rice.
Beans are even better a day or two after they're cooked; keep refrigerated and reheat over a low flame.
|(A Great Cookbook which includes not just plain-jane American food but many foods which have travelled here from other places.|