Rice and Beans Recipe

🧂 Ingredients

• 2 cup red kidney beans

  dry
• 3 cup jasmine rice
• 3 cup water

  from beans
• 5 whole cloves
• 4 clove garlic
• 2 tsp salt
• 2 Tbsp Oil

Instructions

• 1 The night before, soak the beans. Make sure you have at least double the water
  to cover the beans. After soaking at least 12 hours, drain and rinse well.
• 2 Wash and drain the rice.
• 3 Boil the beans in a large pot with 5 cups of water. Cover and cook for about 45
  minutes or until the beans are tender. Add water if it starts to try out. Drain
  the beans over a large bowl so you can keep the cooking liquid, using this for
  the rice gives it better taste and color.
• 4 On medium-high heat put the oil in the aluminum caldero pot. Add minced garlic,
  cooking for 1 minute, then add beans, cloves and salt to taste and cook for
  another 2 minute.
• 5 Add the rice and the liquid from the beans, raise the heat to high to bring to a
  boil. Keep boiling until there is almost no more liquid. Put the lid on and
  reduce the heat to low (3). Cook for 30 minutes. Do not open the lid while the
  rice is cooking.
• 6  After 30 minutes fluff the rice with a fork. The brown crispy rice that is on
  the bottom of the pot is called gratin, which can also be served if you like
  crunchy rice.

Nutrition Info