Beans and Rice

I tried off and on for years to make something we considered edible in the beans and rice category, and failed miserably every time. But when our family lived in Florida, a friend from the Dominican Republic came over and taught me to make her black beans and rice, along with a delicious chicken. Slowly, her recipe morphed into one that is totally shelf stable and our family loves it!  –Mellyn

Yield: About 6 servings

  • 1          cup dry beans – COOKED (about 3 cups)
  • 1          pinch oregano
  • 1          Tablespoon onion powder
  • 4          tablespoons tomato paste
  • ¾         teaspoon garlic powder
  • 2          teaspoons parsley
  • ½         teaspoon salt
  • 4          chicken bouillon cubes
  • 3 ½      cups water
  1. Add oregano, onion, tomato paste, garlic and rest of spices to a large skillet.
  2. Mix and add a little water and the bouillon cubes.
  3. Add rest of the water and the COOKED beans.
  4. Cook on medium low heat, stirring occasionally to keep beans from sticking.
  5. It’s finished when the consistency of sauce around the beans is creamy. I usually cook it for about 20-30 minutes.
  6. Serve over rice. We love this with sliced avocados and slices of baked sweet potato.

 

 

 

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