Surprising beans and rice

4 Servings

Ingredients

Quantity Ingredient
2 cups Dried pinto beans
3 larges Cloves garlic, minced or
Pressed
1 teaspoon Dried Italian herb seasoning
Mix (or
½ teaspoon EACH dried basil leaves,
Dried oregano leaves, and
Dried thyme leaves)
1 teaspoon Crushed dried hot red
Chilies
1 large (1/2 lb) onion, chopped
⅓ cup Apricot jam
3 cups Hot cooked rice
Thinly sliced green onions,
Including tops
Salt
1 hour, mix jam into beans. If cooked beans are soupier than you

Directions

Here is a nice fatfree recipe from the current issue of Sunset. I may try to adapt this one for the pressure cooker.

Sort beans for debris. Rinse beans and put in a 4- to 5- quart pan; cover with water. Bring to a boil on high heat. Remove from heat, cover,and let stand 1 hour or up to 1 day; drain. To beans, add 2 cups water, garlic, Italian seasoning, chilies, and chopped onion. Bring to a boil over high heat; cover and simmer until beans are tender to bite, about 1½ hours.

Stir occasionally. After

like, boil uncovered, stirring often, until they reach the consistency you want. Pour beans onto 1 side of a rimmed platter; mound rice opposite and sprinkle both with sliced green onions. Add salt to taste. Makes 5 or 6 servings. Per serving: 418 cal (2⅖% from fat), 17 g protein, 1.1g fat, (0.2g sat fat), 86 g carbo, 15 mg sodium, 0 mg chol. Date: Tue, 22 Mar 94 07:48:55 GMT From: nanette.blanchard@... (NANETTE BLANCHARD) Converted to MM format by Dale & Gail Shipp, Columbia Md.

Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@...> on Jan 11, 99

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