Rice and Red Beans

Here is my basic Rice and Bean recipe.  You can use any type of red beans ----pink beans, kidney beans, etc. There are a few basic tips to follow when you are making rice and beans:
                                   1. Red beans -- use Red pepper and paprika
                                   2. Black beans -- use Green pepper and NO paprika

                                   3. Once cup of dry rice takes 1.5 cups of water/ liquid

Ingredients:

1/2 bag of dry beans

2-3 cups of dry white rice

6 garlic cloves

1 small sweet onion

olive oil

1 tsp. oregano

1 tsp. salt

dash of black pepper

1 red pepper

3 tbsp. tomato paste

dash of paprika

handful of fresh cilantro

Directions:

Crock pot:  Cook beans on high for 6-8 hours with 6-7 cups of water.  Beans should be tender, separate the beans from the liquid. Save the liquid in a bowl.

Stove top:  In a large pot, boil the beans in plenty of water until tender. Separate the beans from the liquid. Save the liquid in a bowl.

1. Use a food processer to chop/ grind the onion, garlic, red pepper, and cilantro.  

2. In a large pot, saute the onion, garlic, red pepper, and cilantro with a little olive oil on medium heat for 5-7 minutes.  The ingredients will bubble slightly.

3. Add the salt, black pepper, paprika, and oregano.

4. Add the beans and stir well.

5. Pour the saved liquid from the beans into the pot (1.5 cups of liquid per 1 cup of dry rice)

6. Add the tomato paste.

7. Turn the temperature to high, and bring to a hard boil. Stir frequently.

8. Add the dry rice.

9. Continue to stir frequently for 2-3 minutes.

10. Lower the temperature to Low.  Cover and cook for 1 hour.  You should stir the rice every 15-20 minutes while it is cooking.

Enjoy!